Pressure Cooker Bolognese

Name: Ragù Bolognese
Yield: 6 to 8 Servings
Ingredients: 2 tablespoons olive oil; 6 ounces pancetta (Italian bacon), cut into 1/8-inch cubes; 1 onion, finely chopped; 1 carrot, peeled, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, crushed; 1/4 cup tomato paste; 1/4 teaspoon crushed red pepper flakes; 8 ounces ground beef; 8 ounces ground pork; 8 ounces ground veal; 1/2 cup red wine; 1 cup milk; 1 cup low-salt chicken broth; 2 tablespoons heavy cream (optional); Kosher salt; 1 pound pasta (such as fettuccine or pappardelle), cooked al dente

By The Bon Appétit Test KitchenPhotography by Kimberley Hasselbrink

January 31, 2012

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Recipe information

Yield
6 to 8 Servings

Ingredients

2 tablespoons olive oil

6 ounces pancetta (Italian bacon), cut into 1/8-inch cubes

1 onion, finely chopped

1 carrot, peeled, finely chopped

1 celery stalk, finely chopped

2 garlic cloves, crushed

1/4 cup tomato paste

1/4 teaspoon crushed red pepper flakes

8 ounces ground beef

8 ounces ground pork

8 ounces ground veal

1/2 cup red wine

1 cup milk

1 cup low-salt chicken broth

2 tablespoons heavy cream (optional)

Kosher salt

1 pound pasta (such as fettuccine or pappardelle), cooked al dente

Preparation

Step 1
Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Add pancetta and cook, stirring, until golden brown, about 5 minutes. Add onion, carrot, and celery and cook, stirring often, for 5 minutes. Add garlic and cook, stirring often, for 1 minute. Add tomato paste and red pepper flakes and cook, stirring often, for 2 minutes. Add beef, pork, and veal. Cook, breaking into small pieces with the back of a wooden spoon and stirring occasionally, until lightly browned, about 10 minutes. Add wine and cook for 2 minutes; add milk and broth. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.
Step 2
Release pressure manually by opening vent. Remove lid; add cream, if using. Press Warm; set timer for 10 minutes and press Start again. Continue cooking, uncovered, until thickened, 5–10 minutes. Press Cancel to stop cooking. Season to taste with salt.
Step 3
Add pasta to ragù and toss to coat. Divide among pasta bowls to serve.

TagsPasta Italian European Pancetta Cured Meat Meat Ground Beef Beef Ground Pork Pork Veal Main Nut Free Instant Pot Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes