Pressure Cooker Bolognese Sauce

Whelp, we talked about Pressure Cooker Lasagna Casserole a couple of days ago.  We might as well stay on a roll with Italian.  Growing up, my Mom always make spaghetti with meat sauce.  I had no idea we were really eating Bolognese sauce.  Not until I was older and ordering on a menu did I realize that's what we had been eating all of those years.  

I love this sauce.  It's inspired by one from a well-known restaurant in NYC but tweaked a bit to my own liking and converted to do our best friend, the electric pressure cooker.  It never ceases to amaze me how FAST you can infuse great flavor into food with the pressure cooker.  What would normally need to simmer for 3-4 hours to get a deep rich flavor you can do in the Instant Pot with a cook time of just 12 minutes.  Back the truck up... yes, that's right 12 minutes!  

This sauce freezes very well.  It's a great item to make ahead and portion out into smaller freezer containers.  Put it in the fridge in the morning, come home from work, boil some spaghetti and reheat the sauce, toss a salad and warm some garlic bread in the oven.  Easy weeknight meal.  Boom!  Love that.  

Enjoy!

-MamaFin

Pressure Cooker Lasagna Casserole

Ingredients:

1 lb, lean ground beef

1 lb. Italian sausage

olive oil

2 carrots, diced

3 stalks celery, diced

1/2 onion, diced

5 cloves garlic, minced

1 T salt

1 T pepper

1 T Rosemary, minced

1 T dried Basil

1 T dried Oregano

1 T dried Thyme

1 T dried Parsley

1 28 oz can crushed tomatoes

3/4 c red wine

1/2 c beef stock

3 bay leaves

2 T butter

2 T parmesan cheese, grated

Spaghetti for serving, cooked

Directions:

1.  Make sure insert is in Pressure cooker. 

2.  Turn Pressure Cooker on to saute function and let get hot.

3.  Add olive oil, the add carrots, celery and onions and saute until softened

4.  Add garlic and saute for 30 seconds longer

5.  Add Salt, pepper, rosemary, basil, oregano, thyme, parsley, ground beef and Sausage.  Saute until browned.

6.  Add crushed tomatoes, and stir.

7.  Deglaze pot with red wine, making sure no food is stuck to the bottom.

8.  Saute for a couple of minutes reducing wine.

9.  Add beef stock and bay leaves. 

10.  Lock lid in place, set to sealing, the cook at high pressure for 12 minutes.

11.  When cook time is completed, use quick release to release pressure.

12.  Add butter and parmesan and stir to melt.

13.  Serve over hot spaghetti. 

NOTE:  This freezes well.   You can also serve this over spaghetti squash for a lower carb option.

Printable Recipe:

https://sites.google.com/site/athomewithmamafin/pressure-cooker-orange-essence-choco-flan