Do I really have to use the salsiccia without the skin?

Yes, this way you can easily fry the meat until crumbly and you get a better sauce structure.

Can I make this recipe without chili?

Of course, the sauce is also very tasty without chili pepper.

Can I cook the sauce longer in the Cookeo?

Yes, after the 15 minutes you can continue to simmer using the simmer function.

Which pasta would you best serve this with?

Tagliatelle, pappardelle or penne are ideal.

Can I also make this recipe in a regular cooking pot?

Sure, follow the same steps but let the sauce simmer for at least 45 minutes.

Bolognaise sauce with salsiccia and cherry tomatoes prepared in the cookeo

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15min

•

Easy

I like to make a big jar of Bolognese sauce so I always have some in the freezer for busy days. This version is a little more special: instead of classic ground beef, I use juicy Italian salsiccia with fennel. Combined with sweet cherry tomatoes and a touch of chili, you get a full, rich sauce that's perfect with pasta. Comfort food at its finest, and ideal for making double to keep your pantry (and freezer) well-stocked.

This time I'm making it completely in the cookeo, crazy how much fits in there, it's much faster and you can delegate, love it so much during those busy days!

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Ingredients

What do you need?

Quantity: 4P

Basic

1kg Italian salsiccia (fennel sausage, without skin)
500 g cherry tomatoes, halved
1 large onion, finely chopped
3 cloves of garlic, finely chopped
2 red chili peppers, seeded and finely chopped
2 carrots, diced
2 stalks of celery, diced
70g tomato puree
250 ml red wine (optional)
800g peeled tomatoes
400g passata
2 bay leaves
1 tsp oregano
2 tablespoons olive oil
Salt and black pepper to taste

Possibly a crust of parmesan cheese

Extra for finishing

Fresh basil, roughly torn
Parmesan cheese, grated

Storage instructions

In the refrigerator: can be stored airtight for up to 3 days.
In the freezer: Store in portions for up to 3 months.
Warm up: in the Cookeo (simmer function) or simply in a saucepan over low heat.

Basic

1kg Italian salsiccia (fennel sausage, without skin)
500 g cherry tomatoes, halved
1 large onion, finely chopped
3 cloves of garlic, finely chopped
2 red chili peppers, seeded and finely chopped
2 carrots, diced
2 stalks of celery, diced
70g tomato puree
250 ml red wine (optional)
800g peeled tomatoes
400g passata
2 bay leaves
1 tsp oregano
2 tablespoons olive oil
Salt and black pepper to taste

Possibly a crust of parmesan cheese

Extra for finishing

Fresh basil, roughly torn
Parmesan cheese, grated

Storage instructions

In the refrigerator: can be stored airtight for up to 3 days.
In the freezer: Store in portions for up to 3 months.
Warm up: in the Cookeo (simmer function) or simply in a saucepan over low heat.

Make it veggie!

Replace the salsiccia with:

400 g vegetarian minced meat or lentils (green or brown)

1 teaspoon fennel seeds (lightly crushed) for that typical salsiccia flavour
Follow exactly the same cooking process: first sauté the vegetables, add the veggie mince, then the rest, and cook for 15 minutes under pressure.

Preparation method

How do you make this?

Preparing the salsicciaRemove the skins from the salsiccia and loosen the flesh with a fork.
Fry vegetables
Heat the olive oil in the Cookeo using the high-speed stew function. Add the onion, carrot, celery, and garlic and simmer gently for 8 minutes, or until translucent.
Add salsicciaAdd the salsiccia meat to the pot. Break the meat into smaller pieces with a wooden spoon while cooking.
Building flavorsAdd the chili pepper and tomato paste. Stir well and cook for 2 minutes.
Extinguish and add tomatoesDeglaze with the red wine and let it reduce briefly. Then add the cherry tomatoes and the peeled tomatoes. Season with bay leaves, oregano, Parmesan rind, salt, and pepper.
Select yarn under steam express for 15 minOnce ready, stir well and taste to see if you need to add any more herbs. You can also let the sauce simmer further until it becomes a thicker, bound sauce.
FinishingRemove the herbs. Garnish with fresh basil and Parmesan cheese just before serving.

Tips

I often make this sauce a day in advance: the flavors are even deeper then.
Delicious with spaghetti, tagliatelle or gnocchi, or as a base for a lasagna (link)
No wine in the house? Use some vegetable stock.
You can add extra vegetables such as zucchini or mushrooms.
FinishingOnce cooked, remove the herbs. Serve the sauce with pasta of your choice and garnish with fresh basil and Parmesan cheese.