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Wednesday, January 18, 2017

Bolognese Sauce

Yummy, depth of flavor meat sauce over your choice of pasta? Oh yes. One of my favorite meals to make for a crowd. Which reminds me that I need to make a double batch of this and freeze it for an upcoming game night!!

This may not be healthy but everything in moderation, right? Right!! 

Pressure Cooker Bolognese

2 tbs. of butter
2 tbs. of extra virgin olive oil
3 oz. of pancetta or bacon
3 lbs. of ground beef (or blend of beef, pork and veal)
1 onion, minced
2 cloves of garlic, minced
1 carrot, finely chopped
2 stalks of celery, finely chopped
1 c. of milk
1 c. of dry white wine
2 cans of whole crushed tomatoes
1/8 tsp. of ground nutmeg
2 fresh bay leaves
2 tsp. of salt
1/2 tsp. of black pepper

1 lb. of pasta of your choosing (tortellini is hearty, or try pappardelle, as it is sexy as hell)
Parmesan Cheese
chopped parsley

  1. In a pressure cooker, melt the butter with the olive oil. Anything that starts with butter is off to an excellent start, wouldn’t you agree? And now we’re gonna make it even better by adding salty goodness.  Add the pancetta and sauté until it starts to crisp up.
  2. Add the ground beef and cook until barely pink, you know, flushed.
  3. Mix in the onions, celery, carrots and garlic and cook until fragrant.
  4. Add the milk, wine, tomatoes, nutmeg, bay leaves, salt, pepper and stir.
  5. Lock the lid on the pressure cooker and bring to high pressure.
  6. Cook for 20-25 minutes on high, and then let the pressure subside naturally.  Keep the sauce warm while you make the pasta.
  7. Bring a large pot of heavily salted water to a boil. Don’t get cheap on the salt, if you can’t float in it, put more salt in.  Cook pasta according to package directions, making sure to scoop out a cup of the cooking liquid before draining pasta.
  8. Dump the drained pasta into a large skillet and turn heat to medium.  Add a few ladles of bolognese to the pan and toss pasta to coat.  Dribble in the cooking liquid to thin the sauce a bit – the pasta should look glossy and coated with sauce and the water will help to coax the thick bolognese into compliance.
  9. Dole out portions of the pasta, top with parsley and grated cheese.  No one has to know.

Adapted from: Dirty Girls

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