Post by 61redhead on Aug 28, 2016 19:32:38 GMT
Elaine's version of Traditional Bolognese Sauce in the Instant Pot
Pressure cooker, Sauces/Spreads
Prep 10 mins ∙ Cook 45 mins ∙ Makes Serves: 6 to 8 ∙ Source Modified from a recipe on Hippressurecooking.com
INGREDIENTS
4 slices thick cut bacon, diced in ½ inch squares
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 pound ground beef
3/4 cup red wine, sangiovese or other dry red wine
5 tablespoons tomato paste concentrate (double or triple concentration) OR 1 6 oz can regular tomato paste
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
1 cup water, hot
1 tablespoon heavy cream (I use half n half if there is no cream in the fridge)
DIRECTIONS
In the cold pressure cooker with no oil or butter, with the top off, sprinkle the bacon in a flat layer and turn on to the lowest saute setting.
After the bacon begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium saute and cook until well softened (about 8 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil.
Add the ground beef and brown well stirring occasionally (about 20 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 5 minutes).
In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well.
Close and lock the lid of the pressure cooker.
Cook for 10 minutes at high pressure.
When time is up, use quick pressure release and open the lid.
Add hot water and stir the contents well and scrape any juicy bits from the bottom to incorporate.
Close and lock the lid of the pressure cooker.
Cook for 5 minutes at high pressure.
When time is up use quick pressure release.
Stir in the cream and serve over al dente pasta. Be sure to have crusty bread on hand because you will want to soak up every drop!
Pressure cooker, Sauces/Spreads
Prep 10 mins ∙ Cook 45 mins ∙ Makes Serves: 6 to 8 ∙ Source Modified from a recipe on Hippressurecooking.com
INGREDIENTS
4 slices thick cut bacon, diced in ½ inch squares
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery stalk, chopped
1 pound ground beef
3/4 cup red wine, sangiovese or other dry red wine
5 tablespoons tomato paste concentrate (double or triple concentration) OR 1 6 oz can regular tomato paste
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
1 cup water, hot
1 tablespoon heavy cream (I use half n half if there is no cream in the fridge)
DIRECTIONS
In the cold pressure cooker with no oil or butter, with the top off, sprinkle the bacon in a flat layer and turn on to the lowest saute setting.
After the bacon begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium saute and cook until well softened (about 8 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil.
Add the ground beef and brown well stirring occasionally (about 20 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 5 minutes).
In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well.
Close and lock the lid of the pressure cooker.
Cook for 10 minutes at high pressure.
When time is up, use quick pressure release and open the lid.
Add hot water and stir the contents well and scrape any juicy bits from the bottom to incorporate.
Close and lock the lid of the pressure cooker.
Cook for 5 minutes at high pressure.
When time is up use quick pressure release.
Stir in the cream and serve over al dente pasta. Be sure to have crusty bread on hand because you will want to soak up every drop!
