Hello, I am Marie. Today, I’m gonna show you how to make pressure cooker bolognese sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Pressure Cooker Bolognese Sauce Recipe

Pressure Cooker Bolognese Sauce is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Pressure Cooker Bolognese Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have pressure cooker bolognese sauce using 17 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Pressure Cooker Bolognese Sauce:

1. Get 28 oz Can Italian Plum Tomatoes or Whole Peeled
2. Make ready 1/2 cup Olive Oil
3. Prepare 2 Carrots
4. Get 1 1/2 Celery Stalk
5. Take 1 Red Onion
6. Get 1 1/4 tsp Kosher Salt
7. Make ready 3 clove minced Garlic
8. Get 1 Flat Leaf Parsley
9. Take 1 lb lean Ground Beef
10. Get 1 lb Ground
11. Prepare 1/4 cup Tomato Paste
12. Get 1 pinch Brown Sugar
13. Prepare 1 cup
14. Get 1 tsp Dried Basil
15. Take 1/2 tsp Dried Oregano
16. Get 1 Ground Black Pepper
17. Make ready 1 Parmesan Cheese (optional)

Steps to make Pressure Cooker Bolognese Sauce:

1. Strain can of Tomatoes into a bowl reserving liquid. Deseed Tomatoes over strainer and set aside Tomatoes and reserved liquid.
2. Mince Carrots, Celery, Onion, and set the mirepoix aside.
3. In a large bowl, break apart Ground Beef and Ground 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.
4. Heat a cast iron Dutch oven or large cast iron pan to 450-500 degrees Fahrenheit. Heat pressure cooker pot, not as sausage as cast iron, so both are sausage at same time.
5. Once both pots are hot, add 1/2 cup Oil, mirepoix, and pinch of Salt in pressure cooker pot and stir.
6. Immediately put the seasoned beef/ lump into cast iron Dutch oven, press on meat to fill bottom of pan and set timer for 3 1/2 minutes.
7. While the meat sears, constantly sauté mirepoix in the pressure cooker pot for 5 minutes.
8. When 3 1/2 minutes beef/ timer is done, flip meat lump and set timer for another 3 1/2 minutes.
9. 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/ timer is done.
10. Once beef/ timer is done, add beef/ lump along with all the juices into pressure cooker. Continue cooking meat breaking up beef/ with wooden spoon for 3 minutes.
11. After the 3 minutes is up, 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.
12. After a few minutes add Basil, Oregano, Salt, Pepper, and stir.
13. Add the and cook for 5 minutes until is evaporated.
14. Add deseeded Tomatoes, reserved liquid and stir.
15. Seal pressure cooker and bring up to pressure. Cook 7 minutes with slow release or 9 minutes with fast release.
16. Serve on pasta topped with parmesan cheese.

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