Pressure Cooker Bolognese

By Shawn

Ingredients

• Olive oil
• Butter
• 4 oz. pancetta, chopped
• 1 onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 garlic cloves
• 3/4 lb. ground beef
• 3/4 lb. ground pork
• Salt and pepper
• 1/4 c Tomato paste
• 1/2 c red wine
• 1 1/2 c chicken stock
• 1 c milk
• 2 bay leaves
• 2 T heavy cream
• 1 lb. papardelle pasta

Details

Servings 5
Adapted from epicurious.com

Preparation

Step 1

In an electric pressure cooker set to medium heat or sauté, warm 1 tablespoon olive oil and 1 tablespoon butter. Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. Add 1 diced onion, 1 peeled and diced carrot, 1 diced celery stalk, and 2 minced garlic cloves and cook until onion is soft, 8 to 10 minutes. Add 3/4 pound ground beef and 3/4 pound ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. Return meat mixture to pressure cooker insert and discard fat. Season with salt and pepper to taste. Stir in 1/4 cup tomato paste and let cook about 2 minutes. Pour in 1/2 cup red wine and cook until reduced by half. Stir in 1 1/2 cups chicken stock, 1 cup milk, and 2 bay leaves. Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). Let pressure release naturally (about 15 minutes). Stir in 2 tablespoons heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. Season to taste with salt and pepper. Serve with 1 pound cooked pappardelle pasta. Garnish with grated Parmesan.