Pressure Cooker Bolognese Sauce
Pressure Cooker Bolognese Sauce
Ingredients
- 2 oz (55 g) pancetta, finely chopped
- 1 lb (450 g) mix of ground meat (such as veal, pork, beef)
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, peeled and grated
- 2 celery stalks, finely chopped
- 2 garlic cloves, finely chopped
- ¼ cup (60 ml) white or red wine
- 1 cup (250 ml) beef broth
- ¼ cup (60 ml) 35% cream
- ¼ cup (60 ml) tomato paste
Instructions
- In a large non-stick skillet over medium-high heat, brown the pancetta and ground meat in half of the butter, breaking the meat up with a wooden spoon. Season with salt and pepper.
- Meanwhile, preheat the pressure cooker on the Sauté function for 2 minutes. Brown the onion, carrots, celery and garlic in the remaining butter. Season with salt and pepper. Add the meat mixture. Deglaze with the wine and cook for 1 minute, stirring constantly. Add the broth and cream. Mix well. Add the tomato paste without stirring.
- Cover and select the Meat function. Set the machine to cook for 20 minutes.
- Let the pressure release and remove the lid. Mix well and adjust the seasoning.
Pressure Cooker Bolognese Sauce