Pressure Cooker Bolognese Sauce
2022-02-05- Cuisine: Italian
- Course: Side Dish
- Skill Level: Easy
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
209.8 -
Carbohydrates
16.6 g -
Cholesterol
52.0 mg -
Fat
7.2 g -
Fiber
3.3 g -
Protein
21.1 g -
Saturated Fat
2.5 g -
Serving Size
1 -
Sodium
90.8 mg -
Sugar
1.4 g -
Trans Fat
0.1 g -
Unsaturated Fat
0.3 g -
Potassium
718.3 mg
Pressure cooker Bolognese sauce. It’s a cold winter day and you want to warm up with something delicious but don’t want to spend all day in the kitchen. This Bolognese sauce is the perfect, healthy answer– and it can be ready in under 30 minutes.
Serve it over the cooked pasta.
Why should I use a pressure cooker if I want to make Bolognese sauce?
Pressure cookers are a great way to make delicious meals. They allow you to cook food quickly and efficiently. This is especially true for dishes that require long cooking times, like Bolognese sauce. Pressure cooking has been around for centuries and it has been used in many cultures around the world.
What are some of the advantages of using a pressure cooker to make Bolognese sauce?
Instant pots are a time-saving and convenient way to make Bolognese sauce. They are also easy to clean and maintain because they don’t require much attention.
The advantages of pressure cookers can be summed up as follows:
-They help save time by reducing cooking time by up to 70%.
-They are easy to clean because they don’t require much attention.
– Pressure cookers can be used for more than just making Bolognese sauce, such as making rice, soups, and even desserts like cheesecake.
Pressure Cooker Bolognese Sauce
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Ingredients
- 1 large yellow onion, peeled and quartered
- 1 large rib celery, peeled
- 1 large carrot, peeled and quartererd
- 2 cloves garlic, peeled
- 2-3 tablespoons olive oil
- 1 pound (480 g) ground beef
- 4 slices turkey bacon, cut into small pieces
- 1/2 teaspoon dried thyne
- 1/4 teaspoon dried oregano
- 1/2 cup (125 ml) dry white wine
- 1 cup (250 ml) chicken broth
- 2 tablespoons tomato paste
- 1 cup (250 ml) whole milk
- salt and freshly ground black pepper
- 1 bay leaf
- freshly ground nutmeg
Method
Step 1
In a food processor, combine onion, celery, carrot, and garlic. Process until vegetables are finely chopped.
Step 2
Heat the olive oil in an electric pressure cooker turned to the sauté mode. Add chopped vegetables and cook, stirring occasionally, until softened. Add ground beef and sliced turkey bacon, breaking up ground meat, using a wooden spoon. Stir well to combine. Cook, stirring occasionally, until beef is no longer pink.
Step 3
Stir in dried herbs and wine. Add bay leaf. Cook, stirring, for a further 1-2 minutes. Stir in tomato paste and chicken broth. Mix well. Stir in whole milk.
Step 4
Close the pot cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Step 5
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid Open pressure cooker. Discard bay leaf. Stir and taste Bolognese sauce and season with salt and black pepper. Add a dash of freshly ground nutmeg.
