Recipe Category: Pasta
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Ingredients
Pressure Level: HIGH
Release: QUICK
Time: 30 minutes
- *Enough For 1 Pound Of Pasta
- 1 onion, chopped coarse
- 1 large carrot, peeled and chopped coarse
- 1 celery rib, chopped coarse
- 4 ounces pancetta, chopped
- 4 ounces mortadella, chopped
- 3 tablespoons olive oil
- 1 pound meatloaf mix
- 3 tablespoons minced fresh sage
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- salt and pepper
Method
PREP INGREDIENTS:
- Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food processor until finely chopped, about 25 pulses; transfer to separate bowl
- Heat oil in pressure-cooker pot over medium-high heat until shimmering
- Add meatloaf mix and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes
- Stir in processed pancetta mixture and sage, reduce heat to medium, and cook, stirring often, until pancetta is translucent, 5 to 7 minutes
- Stir in processed vegetables and tomato paste and cook, stirring often, until mixture is rust-colored and fragrant, about 3 minutes
- Stir in wine, scraping up any browned bits, and cook until slightly thickened, about 3 minutes
- Stir in beef broth
HIGH PRESSURE FOR 30 minutes:
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
- As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure
QUICK RELEASE PRESSURE:
- Remove pot from heat
- Quick release pressure, then carefully remove lid, allowing steam to escape away from you
- Before Serving:
- Bring sauce to simmer over medium-high heat and cook until thickened, about 10 minutes
- Season with salt and pepper to taste
- Serve
Full List of Pasta Recipes
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