Bolognese Sauce Pressure Cooker Food

EASY BOLOGNESE SAUCE IN THE PRESSURE COOKER

Steps:

• Put all of your finely chopped onion, carrot, celery and garlic into the pot and saute until they are soft (this took me about 5 minutes)
• Add the beef, breaking it up with a spoon or spatula. Stir and cook until the beef is not pink. Stir in the herbs and wine then cook for another 1-2 minutes.
• Add the broth, tomato paste and milk (Note: If you are eating the Trim healthy way, omit the milk and add just a tad bit more broth!) Cook pasta according to the directions on the package.
• Add the beef, breaking it up with a spoon or spatula. Stir and cook until the beef is not pink. Stir in the herbs and wine then cook for another 1-2 minutes.
• Add the broth, tomato paste and milk (Note: If you are eating the Trim healthy way, omit the milk and add just a tad bit more broth!) Cook pasta according to the directions on the package.
• Set the "pressure" function on high for 20 minutes and quick release. Once it is cooked, add a dash of nutmeg and salt and pepper to taste!

BOLOGNESE SAUCE (PRESSURE COOKER)

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Brown beef, pork and veal in batches until nicely browned. Set the meat aside and pour off all but 1 tablespoon of the fat.
• Add the onion, garlic, carrots and celery to the cooker and cook for 3 or 4 minutes. Stir in the dried oregano, bay leaf and fresh thyme and cook for another minute or so. Stir in the red wine, tomatoes, tomato paste, beef stock and salt and pepper. Return the meat to the cooker and lock the lid in place.
• Pressure cook on HIGH for 10 minutes.
• Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Parmesan cheese.

MULTI-COOKER BOLOGNESE SAUCE

Steps:

• Press BROWN/SAUTE, set the temperature to HIGH and then press START/STOP. When heated, add the olive oil and cook the onions, carrots and garlic while stirring until they begin to soften, approximately 3 to 5 minutes.
• Add the beef, season with salt/pepper and cook while stirring until brown all the way through, approximately 3 to 5 minutes.
• Add the wine and cook until reduced, 3 minutes. Add the oregano, basil, bay leaf, can of tomatoes, and tomato paste and stir to combine. Press START/STOP to turn off the saute function.
• Secure the lid. Press PRESSURE COOK, set pressure to HIGH and adjust the time to 15 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
• Once cooking is complete and the pressure is released (either manually or automatically), open the lid.
• Optional: If there's too much liquid, turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
• Add cooked pasta to the multi-cooker bowl and stir thoroughly. Serve topped with freshly grated parmesan cheese.