Bolognese Sauce Pressure Cooker Recipes
BOLOGNESE SAUCE (PRESSURE COOKER)
Everyone loves a good Bolognese sauce, but not if it takes hours to make. Pressure cooker bolognese sauce, on the other hand uses traditional Bolognese ingredients, and the time is cut down to roughly 15 minutes. Served over pasta or spaghetti squash and sprinkled with Parmesan cheese, this makes for a delicious, easy and popular weeknight meal. Can't beat that!
Provided by Meredith Laurence
Categories Entrées
Time 35m
Number Of Ingredients 19
Steps:
- Pre-heat the pressure cooker using the BROWN setting.
- Brown beef, pork and veal in batches until nicely browned. Set the meat aside and pour off all but 1 tablespoon of the fat.
- Add the onion, garlic, carrots and celery to the cooker and cook for 3 or 4 minutes. Stir in the dried oregano, bay leaf and fresh thyme and cook for another minute or so. Stir in the red wine, tomatoes, tomato paste, beef stock and salt and pepper. Return the meat to the cooker and lock the lid in place.
- Pressure cook on HIGH for 10 minutes.
- Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Parmesan cheese.
Nutrition Facts : Calories 481 kcal, Carbohydrate 17 g, Protein 33 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 2061 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
PRESSURE COOKER BOLOGNAISE
The traditional recipe for Bolognese sauce as the original deposited by Accademia Italiana della Cucina into the annals of Blogna's Chameber of Commerce, in 1982 - except faster, and with more flavor! From the Hip Pressure Cooking website.
Provided by pazzaglia
Time 1h25m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In the cold pressure cooker with no oil or butter, with the top off, place the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. When the pancetta begins to sizzle (in about 5 minutes).
- Add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little swirl of olive oil.
- Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
- Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock.Add salt, pepper to taste, stock with tomato concentrate in the pan, and stir well. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 10 minutes cooking time under pressure.
- When time is up, bring the pan to the sink, give it a little jiggle to settle the contents and remove hot air pockets, pour cold water over the top, and open the pan. Add one cup of hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker and turn the heat to high.
- When the pan reaches pressure again, lower the flame to minimum and count another 7 minutes cooking time under pressure. When time is up, bring the pan to the sink, give it a jiggle, pour cold water over the top, and open the pan one last time.
- Stir in the cream and serve!
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