Bolognaise Sauce Instant Pot And Traditional Methods Recipes

INSTANT POT BOLOGNESE SAUCE

Steps:

• Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.

BOLOGNESE SAUCE

Steps:

• Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
• Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
• Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
• When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.

BOLOGNAISE SAUCE, INSTANT POT AND TRADITIONAL METHODS

Steps:

• Turn Instant pot on Saute, high heat.
• Add 2 tsp of the oil, onions and carrots; season lightly with garlic salt.
• Saute about 5 minutes or until softened but not browned.
• Remove vegetables to a plate.
• Add half the remaining oil. Add 1 lb of the meat; season lightly with garlic salt.
• Brown meat, breaking up as it cooks. When browned, remove from pot.
• Repeat with remaining oil and meat, season, and sauté til browned.
• Add vegetables and browned meat back to pot. Add wine and chopped garlic.
• Cook 5 minutes til liquid is slightly reduced.
• Add tamari, bouillon, herbs, bay leaves, pepper flakes, parmesan or romano cheese rind, tomatoes with juice, and tomato paste; stir to combine.
• Close and lock the lid. Select "meat" and set for medium pressure, 35 minutes.
• When done, let pressure release naturally, or use the quick pressure release. Remove bay leaves and cheese rind. Serve with hot pasta, zucchini noodles, shirataki noodles, etc; and top with grated parmesan or Romano cheese.
• Traditional method: in large skillet or dutch oven, sauté vegetables in a little oil. Add meat and cook, breaking up, til browned. Add remaining ingredients plus enough water to come up 1" over the level of the meat. Bring to boil, then lower and simmer for 4 - 5 hours, stirring occasionally and adding water as it cooks down. When meat is very tender, and sauce consistency is right, the sauce is ready.
• Crock Pot Method: After sautéing/browning vegetables and meat, place in crock pot with remaining ingredients and ½ cup water. Slow cook on high for 3-4 hours, or low for 6-8 hours. Check halfway through cooking time, stir, add water and adjust time if needed.