Bolognese sauce is native to Bologna, Italy and can be traced back to the late 18th century. It is generally made using beef or veal, celery, tomato paste and wine. Most commonly, it is paired with flat, broad pastas such as fettuccine or tagliatelle. When it is made in the traditional fashion, constructing a Bolognese sauce involves processes that include sautéing, braising, sweating and simmering.
Because it is rich and complex, Bolognese sauce lends itself to variation, and cooks have risen to the task. Chefs from Italy, the U.S. and nations throughout the world have experimented with meat and tomato types, the presence of cooking fats and the use of liquids such as wine, milk and other juices. The end result is a sauce that can be tailored to the cook’s preferences as well as the ingredients at hand.
In recent years, the pressure cooker has also made its mark on this iconic Italian pasta topper. It enables even busy chefs to make delicious and flavorful pressure cooker bolognese in a fraction of the time it would take to simmer the same concoction on the stove. The best news of all is that the delicate and complex flavors remain locked in since cooking time is fast under high pressure.
Carnivores everywhere have embraced this rich and nourishing Italian-inspired sauce. Paired with any of a dizzying array of pasta choices and accompanied by bread and a glass of wine, this sauce can be the main ingredient in a meal that any guest would love.