Ingredients (4 servings):
- 3 Tbsp. olive oil
- 5 oz. pancetta, minced
- 1 small carrot, diced small
- 1 celery stalk, diced small
- 1/2 small onion, diced small
- 10 oz. ground beef
- 1/2 cup white wine
- 1-1/4 cup tomato puree
- 1-1/2 cups beef stock
- 1/2 cup whole milk
- Salt and black pepper, to taste
- 12 oz. dry fettuccine
- 4 qt. water
- 1-1/3 Tbsp. salt
- 2 Tbsp. minced Italian parsley
- Optional Parmesan cheese, grated
*This recipe was developed for the Multicooker (EL-CAC60). Adjustments may be necessary when using other models.
Preheat the Multicooker. Place the pot in the main body. Set menu to SAUTÉ/SEAR at 350ºF. Cover with lid, and press START/CANCEL to start. When the preheating completion beep sounds in approximately 15 minutes, remove the lid.
Add olive oil and pancetta to the pot and sauté for 3 minutes. Add carrot, celery, onion and sauté for 5 minutes. Mix in ground beef and sauté for an additional 5 minutes. Make sure to mix well.
Add white wine and cook for a minute to allow the alcohol to evaporate. Stir in tomato puree and beef stock. Press START/CANCEL to end the setting.
Slow simmer the sauce. Set menu to SIMMER at LO and 6 hours of cooking time. Cover with lid and press START/CANCEL to begin simmering.
After approximately 5 hours and 40 minutes, begin cooking the pasta. In a separate large pot, boil water, add salt and cook the pasta according to the package instructions. When pasta is cooked, reserve about 1 cup of pasta water. Drain and place the cooked pasta back into the empty pot and set it aside.
When the end beep sounds, press START/CANCEL to end setting. Stir in milk, and add salt and pepper to taste.
Sauce pasta. Pour sauce over pasta from step 5 and heat over medium-low heat. Toss until coated. If the sauce is too thick, adjust with the reserved pasta water from step 5, one tablespoon at a time. Serve with minced parsley and optional Parmesan cheese.