I saw a cool recipe for a Bolognese sauce and just set the thought to the side until such a time that I had several ends of salami, prosciutto, pancetta, soppressata, and capicola to make a nice pot of this off the wall creation from Chef Sarah Grueneberg and today was the day since I had several pieces of “salumi” stashed in food sealer bags in the freezer to use for the sauce. I always have salami etc. around for quick snacks and antipasto plates so I didn’t need a trip to the store to get this recipe done, so head to your deli section in the store and ask for end pieces of your selection of salumi products to process…
I have a small food processor so it was an easy chore to grind the chunks for the sauce for two, serve over any pasta that you have or like, next time I will make some fresh pasta but since I was low on 00 flour, I chose tortellini.
Link below to Sarah’s recipe as I made several little changes.
I’ve made many pots of Bolognese sauce, but nothing as interesting as this one with good deep meat flavors and sweetness from the prosciutto, pancetta, or other pork products that I had chosen.
I didn’t have enough chicken broth so I added beef stock and I tossed in a chunk of parmesan cheese rind…
Since it was a great day for Sunday slow cooking I started out stove-top for the sauce…after about 40 minutes of tending the pot I decided to transfer the sauce to my Instant Pot, I didn’t want to babysit sauce for hours so onwards to 20 minutes of high pressure and a natural release in the IP really saved the day, my feet and ankles, plus I got a nap as well.
I loved the sauce that I made and I’m glad that I tried the recipe, but I will not run out the door to buy the scraps, but just save my own scraps until such time that I have enough to make the sauce again.
It is a beautiful sauce in the end and we chose tortellini as our pasta of the night…Serve with a fantastic salad and great warm Chicago hard rolls.