Pressure Cooker Bolognese Sauce
Pressure Cooker Bolognese Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pressure cooker bolognese sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pressure Cooker Bolognese Sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Pressure Cooker Bolognese Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

Served over pasta or spaghetti squash and sprinkled with Parmesan cheese, this makes for a delicious, easy and popular weeknight meal. Heat oil in the pressure cooker. Add the beef mince and cook until brown.

To get started with this particular recipe, we have to prepare a few components. You can have pressure cooker bolognese sauce using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Pressure Cooker Bolognese Sauce:
  1. Take 28 oz Can Italian Plum Tomatoes or Whole Peeled
  2. Take 1/2 cup Olive Oil
  3. Take 2 Carrots
  4. Make ready 1 1/2 Celery Stalk
  5. Get 1 Red Onion
  6. Get 1 1/4 tsp Kosher Salt
  7. Get 3 clove minced Garlic
  8. Prepare 1 Flat Leaf Parsley
  9. Take 1 lb lean Ground Beef
  10. Make ready 1 lb Ground Pork
  11. Take 1/4 cup Tomato Paste
  12. Prepare 1 pinch Brown Sugar
  13. Take 1 cup Red Wine
  14. Take 1 tsp Dried Basil
  15. Take 1/2 tsp Dried Oregano
  16. Make ready 1 Ground Black Pepper
  17. Make ready 1 Parmesan Cheese (optional)

What Instant Pot do I use? Remember, that the pressure cooker needs time before AND after the active cooking time to bring the pot to pressure and then release the pressure. This time varies with every dish. This sauce recipe is simpler,much lower fat and much quicker because cooked in pressure cooker.

Steps to make Pressure Cooker Bolognese Sauce:
  1. Strain can of Tomatoes into a bowl reserving liquid. Deseed Tomatoes over strainer and set aside Tomatoes and reserved liquid.
  2. Mince Carrots, Celery, Onion, and set the mirepoix aside.
  3. In a large bowl, break apart Ground Beef and Ground Pork into little bits with your fingers. Sprinkle 1 teaspoon Kosher Salt on meat. Fluff meat with fingers to mix then press meat to bottom of bowl and set aside.
  4. Heat a cast iron Dutch oven or large cast iron pan to 450-500 degrees Fahrenheit. Heat pressure cooker pot, not as hot as cast iron, so both are hot at same time.
  5. Once both pots are hot, add 1/2 cup Oil, mirepoix, and pinch of Salt in pressure cooker pot and stir.
  6. Immediately put the seasoned beef/pork lump into cast iron Dutch oven, press on meat to fill bottom of pan and set timer for 3 1/2 minutes.
  7. While the meat sears, constantly sauté mirepoix in the pressure cooker pot for 5 minutes.
  8. When 3 1/2 minutes beef/pork timer is done, flip meat lump and set timer for another 3 1/2 minutes.
  9. When the mirepoix 5 minutes is done, add to the pressure cooker pot a handful of Parsley, the minced Garlic, and sauté for another minute or until beef/pork timer is done.
  10. Once beef/pork timer is done, add beef/pork lump along with all the juices into pressure cooker. Continue cooking meat breaking up beef/pork with wooden spoon for 3 minutes.
  11. After the 3 minutes is up, make a hole in center of pressure cooker pot for Tomato Paste. Add Tomato Paste and Brown Sugar. Turn heat up to medium high to caramelize paste.
  12. After a few minutes add Basil, Oregano, Salt, Pepper, and stir.
  13. Add the Wine and cook for 5 minutes until wine is evaporated.
  14. Add deseeded Tomatoes, reserved liquid and stir.
  15. Seal pressure cooker and bring up to pressure. Cook 7 minutes with slow release or 9 minutes with fast release.
  16. Serve on pasta topped with parmesan cheese.

Put olive oil in the instant pot and turn to medium saute. Add mirepoix and garlic and saute until not frozen and soft. Add ground beef and cook and crumble. Bolognese (or Ragu alla Bolognese) is, traditionally, a slow-cooked meat sauce. I couch that statement with "believed," because Bolognese sauce, its history, and what belongs in an "authentic" recipe are all topics that have been subject to debate and interpretation.

So that’s going to wrap this up for this exceptional food pressure cooker bolognese sauce recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!