Easy Bolognese Sauce Pressure Cooker Recipe

Easy Bolognese Sauce Pressure Cooker Recipe

Ingredients

Makes 5 cups, enough for 1½ pounds pasta – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 1 large yellow onion, quartered
• 1 large rib celery, lightly peeled or scraped to remove the outermost strings
• 1 large carrot, quartered
• 2 to 3 cloves garlic, to taste, peeled
• 2 to 3 tablespoons olive oil (you will need the larger amount if your beef is very lean)
• 1 pound very lean ground beef
• 4 slices turkey bacon, cut into ½-inch or smaller pieces
• leaves from 3 to 4 small sprigs fresh thyme, or ½ teaspoon dried thyme.
• leaves from 1 small sprig fresh oregano, chopped, or ¼ teaspoon dried oregano.
• ½ cup dry white wine
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 cup whole milk
• freshly ground black pepper
• freshly grated nutmeg
• salt (optional)

Method

1. Place the onion, celery, carrot, and garlic in a food processor fitted with the metal blade and pulse until they are finely chopped
2. Alternately, chop the vegetables finely by hand
3. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
4. Add the chopped vegetables, reduce the heat to medium, and cook, stirring occasionally, until softened, 4 to 5 minutes
5. Do not let them brown; reduce the heat if necessary
6. Add the beef and bacon, breaking up the ground meat with a wooden spoon and stirring to combine it with the vegetables
7. Cook, stirring occasionally, until the beef is no longer pink
8. Stir in the herbs and wine
9. Cook for 1 to 2 minutes
10. Add the broth and tomato paste, stirring to distribute the paste evenly
11. Stir in the milk
12. Close and lock the lid
13. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 20 minutes
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Stir and taste the sauce, seasoning it with freshly ground pepper and just a dash of nutmeg
21. You may not need additional salt, as the turkey bacon is salty
22. Use or let cool completely and store in an airtight container in the refrigerator for up to 4 days or the freezer up to 1 month

Full List of Pressure-Cooker Recipes
Full List of Sauce Recipes

Recently Viewed

Bolognese:
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 Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Cranberry Sauce:
In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger Close and lock the lid Set the burner heat to high When the Continue Reading →

Beef Bourguignon:
Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes Using slotted spoon, transfer bacon to paper towel-lined plate Add Continue Reading →

Instant Pot Rice:
In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter over medium-high heat until the butter melts Add the shallots and cook, stirring a few Continue Reading →

List All