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Pressure Cooker Ragù Bolognese Recipe

Name: Pressure Cooker Ragù Bolognese Recipe
Total time: 150 min
Yield: 10
Ingredients: 1 cup (225 milliliters) homemade or store-bought low-sodium chicken stock; 4 packets powdered gelatin (1 ounce/30 grams); 2 tablespoons (30 milliliters) extra-virgin olive oil; 1/2 pound (225 grams) finely diced pancetta; 1 large onion, finely minced (about 1 1/2 cups/300 grams); 2 large carrots, finely chopped (about 1 cup/200 grams); 2 large stalks celery, finely chopped (about 1 cup/200 grams); 4 medium cloves garlic, minced (about 4 teaspoons/15 grams); 1/4 cup fresh sage leaves, minced (about 1/4 ounce/8 grams); 1/2 cup fresh parsley leaves, minced (about 1/2 ounce/15 grams), divided; 1/2 pound (225 grams) finely minced chicken livers; 2 pounds (900 grams) ground beef chuck (about 20% fat); 1 pound (450 grams) ground pork shoulder (about 20% fat); Kosher salt and freshly ground black pepper; 2 cups (450 milliliters) dry red wine; 1 (14-ounce/400-gram) can crushed tomatoes, preferably San Marzano; 1 1/2 cups (350 milliliters) heavy cream, divided; 2 bay leaves; 3 ounces (80 grams) finely grated Parmesan cheese; 1 to 2 tablespoons (15 to 30 milliliters) Vietnamese or Thai fish sauce; 1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams); To Serve:; 1 1/2 pounds (700 grams) pappardelle or tagliatelle, or 1 pound (450 grams) dried penne; Finely grated Parmesan cheese

Prep Time

Cook Time

Total Time

2h 30m

This Pressure Cooker Ragù Bolognese recipe features a rich, flavorful sauce made with pancetta, chicken livers, beef, and pork, simmered with wine, chicken stock, and cream. The pressure cooker cuts down on time, making this a perfect weeknight meal. Serve it over pappardelle or tagliatelle for an indulgent dinner.