Pressure Cooker Bolognese Sauce

Name: Pressure Cooker Bolognese Sauce
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 28 oz Can Italian Plum Tomatoes or Whole Peeled; 1/2 cup Olive Oil; 2 Carrots; 1 1/2 Celery Stalk; 1 Red Onion; 1 1/4 tsp Kosher Salt; 3 clove minced Garlic; 1 Flat Leaf Parsley; 1 lb lean Ground Beef; 1 lb Ground Pork; 1/4 cup Tomato Paste; 1 pinch Brown Sugar; 1 cup Red Wine; 1 tsp Dried Basil; 1/2 tsp Dried Oregano; 1 Ground Black Pepper; 1 Parmesan Cheese (optional)

Jason Smith @cook_3406704

Pressure Cooker Bolognese Sauce

Jason Smith @cook_3406704

Saved

Ingredients

45 mins

8 servings

28 ozCan Italian Plum Tomatoes or Whole Peeled
1/2 cupOlive Oil
2Carrots
1 1/2Celery Stalk
1Red Onion
1 1/4 tspKosher Salt
3 cloveminced Garlic
1Flat Leaf Parsley
1 lblean Ground Beef
1 lbGround Pork
1/4 cupTomato Paste
1 pinchBrown Sugar
1 cupRed Wine
1 tspDried Basil
1/2 tspDried Oregano
1Ground Black Pepper
1Parmesan Cheese (optional)

Saved

Steps

45 mins

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.