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

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