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 BOLOGNESE
Number Of Ingredients 14
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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