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Pressure Cooker Bolognese Meat Sauce

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  • Pressure Cooker Bolognese Meat Sauce

    Normally meat sauces can take up to 3 hours to make, but cut down the time with a pressure cooker. You can either freeze the left overs or cut recipe in half to suit your needs.

    Pressure Cooker Bolognese Sauce
    Recipe courtesy Jason Jumanji

    Recipe Summary
    Prep Time:
    45 minutes
    Cook Time: 30 minutes
    Yield: 8 servings
    User Rating:
    5 out of 5 star

    Bolognese_01a.jpg

    1/2 cup Extra Virgin Olive Oil
    2 carrots
    1 1/2 stalk celery
    1 red onion
    kosher salt
    3 cloves minced garlic
    flat leaf parsley
    1 lb lean ground beef
    1 lb ground pork
    1/4 cup tomato paste
    pinch of brown sugar
    1 cup Cotes du Rhone/Grenache wine (or any semi sweet red wine)
    1 teaspoon dried basil
    1/2 teaspoon oregano
    ground pepper to taste
    28 oz/800g can Italian plum tomatoes San Marzano (or any whole peeled)
    parmesan cheese (optional)

    Strain can of tomatoes into a bowl reserving liquid. Deseed tomatoes over strainer and set aside tomatoes and reserved liquid. Mince up carrots, celery, onion, and set the mirepoix aside. In a large bowl, break apart ground beef and ground pork into little bits with your fingers. Sprinkle 1 teaspoon kosher salt on meat. Fluff meat with fingers to mix then press meat to bottom of bowl and set aside.

    Heat a cast iron Dutch oven or large cast iron pan to 450-500 degrees Fahrenheit. Heat pressure cooker pot, not as hot as cast iron, so both are hot at same time.

    Once both pots are hot, place 1/2 cup oil in pressure cooker pot. Add to pressure cooker pot the mirepoix, and pinch of salt. Immediately put the seasoned beef/pork lump into cast iron Dutch oven, press on meat to fill bottom of pan and set timer for 3 1/2 minutes. While the meat sears, constantly sauté mirepoix in the pressure cooker pot for 5 minutes. When 3 1/2 minutes beef/pork timer is done, flip meat lump and set timer for another 3 1/2 minutes.


    Bolognese_02a.jpg

    When the mirepoix 5 minutes is done, add to the pressure cooker pot a handful of parsley, the minced garlic, and sauté for another minute or until beef/pork timer is done. Once beef/pork timer is done, add beef/pork lump along with all the juices into pressure cooker. Continue cooking meat breaking up beef/pork with wooden spoon for 3 minutes.

    After the 3 minutes is up and meat is all broke up into small pieces, make a hole in center of pressure cooker pot for tomato paste. Add tomato paste and brown sugar. Turn heat up to medium high to caramelize paste. After a few minutes add basil, oregano, salt, pepper, and stir until you smell the herbs. Add the wine and cook for 5 minutes until wine is evaporated. Add deseeded tomatoes, reserved liquid and stir.

    Seal pressure cooker and bring up to pressure. Cook 7 minutes with slow release or 9 minutes with fast release.

    A single serving has about 436 calories, 33.7g Fat, 21.6g Protein, 10.2g Carbs. Entire cooked batch weights about 1,927 grams/4.25 lbs.

    Serve by itself, on vegetables, meat of your choice or on pasta topped with parmesan cheese.
    Last edited by venfayon; 12-09-2013, 06:04 PM.
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