Pressure Cooker Bolognaise Recipes

BOLOGNESE SAUCE (PRESSURE COOKER)

Bolognese Sauce (pressure cooker) image

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

Time 35m

Number Of Ingredients 19

Ingredients

1 pound ground beef
½ pound ground pork
½ pound ground veal (or turkey)
1 onion (finely chopped)
2 cloves garlic (minced)
2 carrot (finely chopped)
2 ribs of celery (finely chopped)
1 teaspoon dried oregano
1 bay leaf
4 sprigs fresh thyme
2 teaspoons salt
freshly ground black pepper
1 cup red wine
1 28 ounce can tomatoes
2 tablespoons tomato paste
½ cup beef stock
2 teaspoons salt
freshly ground black pepper
½ cup grated Parmigiano-Reggiano cheese

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

Pressure Cooker Bolognaise image

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

Ingredients

300g of Beef, ground
100g of Pancetta, or unsmoked bacon, cubed
1/2 cup of Red Wine, Sangiovese or other dry Red Wine
1 cup of Beef Stock
5 Tbsp. Tomato Paste Concentrate (double or triple concentration)
1 Onion, chopped
1 Carrot, chopped
1 Celery Stalk. chopped
Salt and Pepper to taste

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!

PRESSURE COOKER BOLOGNESE

PRESSURE COOKER BOLOGNESE image

Number Of Ingredients 14

Ingredients

2 lb / 900g ground beef
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
2 tomatoes, finely chopped
1 tsp salt or to taste
1 tsp fresh-ground black pepper
1 cup / 250ml milk
1 cup / 250ml dry white wine
3 tbsp tomato paste
pinch of oregano, rosemary, sage, thyme
1 tbsp parsley,

Steps:

Preparation 1.Set pressure cooker (at least 5qt / 5l size) over medium-high heat. Add olive oil and onions. Cook until translucent and soft. 2.Add garlic, cook for a minute. Then add meat. Cook while stirring until meat is no longer raw and red. 3.Add chopped carrot and celery. Cook for a few minutes. 4.Add milk, cook until liquid has almost evaporated 5.Add wine, cook until most of the liquid has evaporated (leave enough for pressure cooking) 6.Add tomatoes, salt and pepper. Put on lid and pressure cook at high pressure for ca. 20 minutes (reduce heat as necessary). Release pressure. Take off lid. 7.Add oregano, rosemary, sage and thyme. Cook until liquid has evaporated. 8.Stir in tomato paste and chopped parsley. Adjust seasoning with salt and pepper.

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