Spag Bol

Bolognese Pressure Cooker

Bolognese Pressure Cooker

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:

1. 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
2. Heat oil in pressure-cooker pot over medium-high heat until shimmering
3. Add meatloaf mix and cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes
4. Stir in processed pancetta mixture and sage, reduce heat to medium, and cook, stirring often, until pancetta is translucent, 5 to 7 minutes
5. Stir in processed vegetables and tomato paste and cook, stirring often, until mixture is rust-colored and fragrant, about 3 minutes
6. Stir in wine, scraping up any browned bits, and cook until slightly thickened, about 3 minutes
7. Stir in beef broth

HIGH PRESSURE FOR 30 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. 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:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Bring sauce to simmer over medium-high heat and cook until thickened, about 10 minutes
5. Season with salt and pepper to taste
6. Serve