Two-Meat Ragu with Bacon Pressure Cooker Recipe

Two-Meat Ragu With Bacon Pressure Cooker Recipe

Ingredients

Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 pound ground beef or veal
• 1 pound ground pork (make sure it is freshly ground that day)
• 3 slices bacon, chopped
• 1 large white onion, finely chopped
• 1 medium carrot, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, minced
• leaves from 1 small bunch fresh basil, chopped (½ to 2/3 cup chopped).
• ½ teaspoon dried oregano
• ½ cup dry red wine
• 2 (14.5-ounce) cans diced tomatoes in juice, undrained
• 1 cup water or chicken broth
• salt and freshly ground black pepper
• ½ cup freshly grated Parmesan cheese

Method

1. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat
2. Add the ground meats, breaking them up with a wooden spoon, and cook, stirring occasionally, until the meat is no longer pink and a dash browned
3. With a slotted spoon, transfer the meat to a bowl
4. Drain off the fat
5. Add the remaining 2 tablespoons oil to the pot
6. Add the bacon, onion, garlic, carrot, and celery and cook, stirring occasionally, until the vegetables are softened and the bacon cooked through, 4 to 5 minutes
7. Add the garlic, basil, oregano, and wine
8. Bring to a boil and cook 1 minute
9. Add the tomatoes and their juice, browned meat, and water
10. Season with salt and a few grinds of black pepper
11. Close and lock the lid
12. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 8 minutes
16. Remove the pot from the heat
17. Open the cooker with the Natural Release method and let stand 10 to 15 minutes
18. Be careful of the steam as you remove the lid
19. Taste for salt and pepper and stir in the Parmesan
20. Use or let cool completely and store in an airtight container in the refrigerator up to 4 days or the freezer up to 1 month

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