Ragù Bolognese this time of the year is just something that draws me in. I start to get really into grinding my own meats, making my own pasta and making wonderfully rich pasta dishes. It might be the changing weather, it may be the lack of fresh produce from my garden, or perhaps that I have taken some time off my day job and I just a busy body. It could be that my wife has ordered me to do something, so I stay clear of her crafting activities.

Great news, is I love this food. This recipe has been adapted for the pressure cooker, so all of you busy professionals out there can make professionaly quality Ragù Bolognese at home!

Pressure Cooker Ragù Bolognese Recipe
Serves 8
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Total Time
2 hr 30 min
Total Time
2 hr 30 min
Ingredients
  1. 1 cup homemade or store-bought low-sodium chicken stock
  2. 4 packets powdered gelatin (1 ounce/30 grams)
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 pound finely diced pancetta
  5. 1 large onion, finely minced
  6. 2 large carrots, finely chopped
  7. 2 large stalks celery, finely chopped
  8. 4 medium cloves garlic, minced
  9. 1/4 cup fresh sage leaves, minced
  10. 1/2 cup fresh parsley leaves, minced, divided
  11. 1/2 pound finely minced chicken livers
  12. 2 pounds ground beef chuck (80/20)
  13. 1 pound ground pork shoulder (80/20)
  14. Kosher salt and freshly ground black pepper
  15. 2 cups dry red wine
  16. 1 (14-ounce) can crushed tomatoes, preferably San Marzano
  17. 1 1/2 cups heavy cream, divided
  18. 2 bay leaves
  19. 3 ounces finely grated Parmesan cheese
  20. 1 to 2 tablespoons Vietnamese or Thai fish sauce
  21. 1/4 cup fresh basil leaves, minced
To Serve
  1. 1 1/2 pounds pappardelle or tagliatelle, or 1 pound dried penne (Or Similar pastas)
  2. Finely grated Parmesan cheese
Instructions
  1. Place stock in a 1-cup liquid measure and sprinkle with gelatin. Set aside.
  2. Heat the olive oil in your pressure cooker over medium-high heat until it shimmers. Add the pancetta and cook, stir frequently until pancetta is brown and crisp, this will take about 12 minutes. Add the onions, carrots, celery, garlic, sage, and half of the parsley and allow to cook, stirring, until softened but not browned, about 10 minutes.
  3. Increase the heat to high, add the chicken livers, and allow to cook, stirring, until livers are no longer pink, about 5 minutes. Add the ground beef and pork, season with salt and pepper, and cook, stir and breaking up meat with a wooden spoon or a potato masher, until meat is no longer pink, about 10 minutes. Continue cooking, stirring occasionally, until excess liquid has evaporated and the meat starts to sizzle, about 25 minutes.
  4. Add stock and gelatin mixture, wine, tomatoes, 1 cup heavy cream, and bay leaves. Seal and cook at high pressure for 30 minutes. Release pressure and remove lid. Simmer over moderate heat until thick and emulsified, 30 to 45 minutes longer.
  5. Stir in the remaining 1/2 cup heavy cream, Parmesan, fish sauce, basil, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.
  6. To Serve: Heat the Bolognese sauce in a large pot until it's just simmering. Set aside. Cook the pasta in a large pot of salted water until just barely al dente. Drain, reserve 1/2 cup of the cooking liquid. Transfer to a large skillet or saute use and add 3/4 of sauce, along with the cooking water. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and top with remaining sauce. Serve immediately, with extra Parmesan at the table.
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