Pressure Cooker Bolognaise Recipes
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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- Place the lardons and oil in the pressure cooker. Fry over a medium high heat, stirring frequently, for about 2 minutes or until the lardons are golden in colour.
- Turn the heat down and add the diced onions, carrots and celery. Cook gently for 2-3 minute until softened.
- Turn the heat up and add the beef mince. Fry the beef mince until most parts are nicely browned – about 3-4 minutes.
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- Cut carrot, celery, and onion into small, roughly equal-size chunks. If you don’t have a food processor, simply mince them by hand.
- Put the vegetables m in the food processor and pulse a few times until desired consistency is reached. If a few pieces are too large, do not continue with food processor to get them chopped as you will over-chop the rest. Just mince those remaining pieces by hand. Set aside.
- Mince the garlic. Brush off any dirt and debris from mushrooms and slice them. Alternatively, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms (they absorb water like sponge).
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