Pressure Cooker Bolognese Sauce
Pressure Cooker Bolognese Sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pressure cooker bolognese sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Heat oil in the pressure cooker. Add the beef mince and cook until brown. Add tomatoes, herbs, salt, pepper and balsamic vinegar.

Pressure Cooker Bolognese Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pressure Cooker Bolognese Sauce is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have pressure cooker bolognese sauce using 17 ingredients and 16 steps. Here is how you can achieve it.

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

From the Hip Pressure Cooking website. I love a good pasta sauce and this Instant Pot Bolognese has become of my go-to favorite recipes lately. We do have a Slow Cooker Bolognese sauce that is also delicious, but I have been using my Instant Pot more and more and love how easy it is to make this sauce in an Instant Pot. If you are looking for more Instant Pot recipes, click here.

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.

We will keep adding more and more each week (with an. To Serve: Heat Bolognese in a large pot until just simmering. Cook pasta in a large pot of well-salted water until just barely al dente. Soffritto (in Italian, and Mirepoix in French). Bolognese (or Ragu alla Bolognese) is, traditionally, a slow-cooked meat sauce.

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