How to Cook Delicious Pressure Cooker Bolognese Sauce delicious & tasty!

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Served over pasta or spaghetti squash and sprinkled with Parmesan cheese, this makes for a delicious, easy and popular weeknight meal. Remember, that the pressure cooker needs time before AND after the active cooking time to bring the pot to pressure and then release the pressure. This time varies with every dish.

Use Can Italian Plum Tomatoes or Whole Peeled.
Provide Olive Oil.
Use Carrots.
You need Celery Stalk.
You need to prepare Red Onion.
Provide Kosher Salt.
You need to prepare minced Garlic.
You need to prepare Flat Leaf Parsley.
Prepare lean Ground Beef.
You need Ground Pork.
You need Tomato Paste.
Use Brown Sugar.
You need to prepare Red Wine.
You need Dried Basil.
You need to prepare Dried Oregano.
You need to prepare Ground Black Pepper.
Prepare Parmesan Cheese (optional).

Short Tips:

If you are cooking from a recipe, the best tip we will offer you is to read through the entire thing all the way through before you start to cook. Not only will this assist you gain a far better understanding of what the final dish ought to look and taste like, you’ll also be ready to ascertain which cooking tools you would like, as well as catch important instructions.

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

What Instant Pot do I use? To Serve: Heat Bolognese in a large pot until just simmering. Cook pasta in a large pot of well-salted water until just barely al dente. Bolognese (or Ragu alla Bolognese) is, traditionally, a slow-cooked meat sauce. Dump-and-Go Instant Pot Pasta: If you want a fast & super easy one pot meal, you can simply dump all the ingredients into the pot (skip the browning steps).

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