Pressure Cooker Traditional Pasta Bolognese Recipe2018-08-07
- Yield : 8 serving plates
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
Pressure cooker traditional pasta Bolognese recipe. Meaty pasta with vegetables and herbs cooked in a pressure cooker. Very nice combination of chicken liver, ground beef, and pork. This delicious Italian pasta recipe adapted from https://www.seriouseats.com/
Do you like to cook Italian pasta in the pressure cooker? If so, you may also like to prepare Penne, Ragu, and Mozarella One Pot:
Pressure Cooker Penne, Ragu, and Mozarella One Pot Recipe
Use an electric pressure cooker to prepare this traditional pasta recipe.
Makes 4-6 servings
Ingredients: 1 pound (480 g) frozen ground dark meat turkey, 1¾ cups reduced-sodium fat-free chicken broth, 1/4 cup (60 ml) dry red wine, 2 cups penne rigate pasta, 24 oz (720 ml) jar marinara sauce, 6 oz (180 g) whole-milk Mozzarella cheese, cubed, 2¼ oz (67 ml) can sliced black olives, drained, 1/2 cup (125 ml) grated Parmesan cheese
Instructions: Place the frozen (unsawed) ground turkey meat in a 5-7-quart (5-7 L) electric pressure cooker. Pour in chicken broth and dry red wine, then layer the dry penne pasta over around the ground turkey. Flatten into a layer with a back of a tablespoon. Pour in the marinara sauce.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.
Open the pressure cooker, using the Quick Release method. The pasta should be tender. Break up the ground turkey meat, using a large spoon. The meat should be cooked through.
Using a heat-resistant spatula, fold the cubed Mozzarella cheese into the turkey mixture, then set the lid askew on top of the pressure cooker for about 5 minutes to let the cheese melt.
Serve cooked pasta immediately with sliced black olives and grated Parmesan cheese. Enjoy!
Pressure Cooker Traditional Pasta Bolognese Recipe
- 1 cup (250 ml) chicken broth
- 4 packets (1 oz (30 g each)) powdered gelatin
- 2 tablespoon extra-virgin olive oil
- 1/2 pound (240 g) finely diced pancetta
- 1 large yellow onion, peeled and minced
- 2 large carrots, peeled and finely chopped
- 2 large stalks celery, finely chopped
- 4 medium cloves garlic, peeled and minced
- 1/4 cup fresh sage leaves, minced
- 1/2 cup fresh parsley leaves, minced
- 1/2 pound (240 g) finely minced chicken livers
- 2 pounds (960 g) ground beef chuck
- 1 pound (480 g) ground pork
- kosher salt and freshly ground black pepper, to taste
- 2 cups (500 ml) dry red wine
- 14 oz (420 ml) can crushed tomatoes
- 1½ cups (375 ml) heavy cream, divided
- 2 bay leaves
- 3 oz (90 g) grated Parmesan cheese
- 2 tablespoons Thai fish sauce
- 1/4 cup minced fresh basil leaves
Pour chicken stock in 1-cup (250 ml) liquid measure. Sprinkle with powdered gelatin. Set aside.
In a pressure cooker, heat the olive oil over medium-high heat. Add diced pancetta and cook, stirring occasionally, until browned and crisp, for about 2 minutes. Stir in onions, carrots, celery, garlic, sage, and half of minced parsley leaves. Continue cooking nad stirring until softened but not browned.
Increase heat to high. Add chicken livers and cook, stirring occasionally, until livers no longer pink. Stir in beef and pork, then season with salt and black pepper. Cook, stirring, and breaking up meat with a wooden spoon, until meat is no longer pink, for about 10 minutes. Continue cooking, stirring occasionally, until excess liquid has evaporated and the meat starts to sizzle, for further 25 minutes.
Pour in chicken stock mixture, dry red wine, tomatoes, and 1 cup (250 ml) heavy cream. Add the bay leaf.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 30 minutes.
Open pressure cooker, using the Quick Release method. Simmer over moderate heat until thick and emulsified, for furhter 30 to 45 minutes.
Stir in remaining 1/2 cup 9125 ml) heavy cream, grated Parmesan cheese, fish sauce, basil, and remaining parsley. Increase heat to high and bring to a boil, stirring constantly to emulsify. Season to taste with salt and black pepper.
Cook pasta in a large pot of salted water until tender. Drain, reserving 1/2 cup (125 ml) of cooking liquid. Transfer cooked pasta to a large nonstick skillet and add 3/4 of sauce, along with cooking water. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, for about 30 seconds. Transfer cooked pasta to a serving bowl. Top with the remaining sauce.
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