Weeknight Pressure Cooker Bolognese
This is my go-to recipe for a bolognese when I don't have time to let it cook on the stove for hours. Great for a weeknight family meal, and awesome over pappardelle.
Equipment
- 1 Pressure Cooker
Ingredients
- .75 tsp Baking Soda
- 2 lbs Ground Beef You can mix ground beef and pork if you prefer
- 1.5 tsp Kosher Salt Additional to taste
- 1 cup Chicken Stock
- 2 packets Unflavored Gelatin
- 2 fillets Anchovies
- 1 medium Carrot
- 1 medium Onion yellow
- 2 stalks Celery
- 3 cloves Garlic
- 2 tbsp Tomato Paste
- 14 oz Peeled Whole Tomatoes
- 3/4 cup Red Wine
- 1/4 cup Heavy Cream
- Fresh Ground Pepper
Instructions
- Mix baking soda and kosher salt with 2 tablespoons of water, then pour over beef. Mix until combined, then set aside
- Sprinkle gelatin over chicken stock and set aside
- Heat butter on medium high until melted, then add anchovies and stir until the anchovies break apart and melt.
- Add carrots, onion, celery, and garlic. Cook until soft, about 10 minutes.
- Add tomato paste and stir until it darkens, about a minute.
- Add beef, season with salt (1tsp) and pepper. Cook, stirring regularly, until browned.
- Add stock mixture, wine, and whole tomatoes (crushing them with your hand as you drop them in).
- Close pressure cooker and cook at high pressure for 30 minutes.
- Release pressure, then leave uncovered and simmering for 30 minutes.