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Bolognese Meat Sauce (Pressure Cooker)

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Bolognese Meat Sauce
Traditional Bolognese meat sauce needs to simmer for a few hours, not really suitable for a weeknight dinner. In my recipe, I pressure-cook to cut down on the preparation time. I find the result remarkably close to the real thing!
Ingredients: 
  • 2 lb / 900g ground beef, see Notes
  • 2 medium onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp salt or to taste
  • 1 tsp fresh-ground black pepper
  • 1 cup / 250ml milk
  • 1 cup / 250ml dry white wine
  • 3 tbsp tomato paste
  • pinch of oregano, rosemary, sage, thyme
  • 1 tbsp parsley, chopped
  • parsley as garnish
  • freshly grated parmesan cheese
Method: 
  • Set pressure cooker (at least 5qt / 5l size) over medium-high heat. Add olive oil and onions. Cook until translucent and soft.
  • Add garlic, cook for a minute. Then add meat. Cook while stirring until meat is no longer raw and red.
  • Add chopped carrot and celery. Cook for a few minutes.
  • Add milk, cook until liquid has almost evaporated
  • Add wine, cook until most of the liquid has evaporated (leave enough for pressure cooking)
  • 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.
  • Add oregano, rosemary, sage and thyme. Cook until liquid has evaporated.
  • Stir in tomato paste and chopped parsley. Adjust seasoning with salt and pepper.
  • Serve over spaghetti with freshly ground parmesan cheese. Garnish with parsley.
Notes: 
  • I grind the meat myself in the food processor (faster and easier to clean than the meat grinder). Beef chuck is a good choice of cut.
  • With the food processor already out, I also use it to chop onions, carrots and celery.
  • The basic concepts for this recipe are from Marcella Hazan – Essentials of Classic Italian Cooking Essentials of Classic Italian Cooking.
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