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Ragu bolognese


  • 1/4 cup (60 milliliters) olive oil
  • 85 grams diced pancetta
  • 2/3 cup (160 milliliters) diced carrots
  • 1 1/2 cups (350 milliliters) diced yellow onion
  • 1/2 cup (120 milliliters) diced celery
  • 4 garlic cloves, minced
  • 680 grams ground chuck
  • 2/3 cup (160 milliliters) dry red wine
  • 1 x 796 milliliter can crushed San Marzano tomatoes
  • 150 milliliters tomato paste
  • 1 tablespoon (15 milliliters) dried thyme
  • 1 teaspoon (5 milliliters) paprika
  • 1/2 teaspoon (2.5 milliliters) cinnamon
  • 2 bay leaves
  • 454 grams tagliatelle pasta
  • 1/4 cup (60 milliliters) grated Parmesan
  • Salt and pepper


Set multi-cooker to Sauté. Add olive oil and heat for two to four minutes. Add pancetta and sauté until rendered and slightly crispy. Add the carrots, onion, celery, and garlic and sauté for eight to ten minutes, or until soft.

Add the chuck and sauté until browned. Pour in the wine and deglaze, scraping up any bits stuck to the bottom of the pot. Simmer for seven to eight minutes, until most of the wine has evaporated.

Add the tomatoes, tomato paste, thyme, paprika, cinnamon, and bay leaves and stir well, making sure to break up the tomatoes.

Put the lid on and lock. Close vent. Set to Pressure Cook on high for eight minutes.

Once the ragu has finished cooking, allow the steam to release naturally for ten minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.

While waiting for the steam to release, add noodles to a large pot of boiling salted water and cook until al dente, then drain.

Open lid of multi-cooker and remove bay leaves from ragu, and season with salt and pepper.

Toss Tagliatelle with ragu and divide among serving plates. Top with Parmesan. 

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