Name: Pressure Cooker Bolognese
Prep time: 20 min
Cook time: 40 min
Yield: 4-6
Ingredients: 2 lb veal stew meat, cut into 1 inch cubes; ¼ cup olive oil, divided; 1 carrot, peeled and diced; 1 stalk celery, diced; 1 medium yellow onion, diced; 5 garlic cloves, minced; ½ cup white wine; 1 28-oz can crushed tomatoes; ¼ cup whole milk; ¾ cup beef stock; 1 bay leaf; ½ cup grated Parmesan cheese, plus the cheese rind (optional); 1 lb dried pappardelle pasta; kosher salt and pepper to taste

Pressure cooker Bolognese is a rich pot of instant comfort that only tastes better if it’s made the day before. This recipes ingredients come together perfectly to deliver silky flavor. The delicate flavor of white wine is perfect in this sauce complimenting the veal instead of overpowering it. Whole milk adds a subtle richness and creaminess to the sauce. The pressure cooker in this Bolognese removes the need for a pot cooking on the stove all day, but still guarantees deep delicious flavor. This recipe is a great way to use veal stew meat and an easy way to feed a crowd.

Cooking the veal Bolognese

Prepare the veal by patting it dry and searing the veal stew meat in a heated oil pan. Sear the veal in multiple batches to ensure there is no crowding of the pan. Add the prepared veal into the pressure cooker.

Using the same pan, sauté the vegetables. Once tender, add the wine to deglaze the pan. Using a spoon scrape the bottom to remove any bits cooked to the bottom. After about two minutes add to the pressure cooker with the veal. Add the rest of the Bolognese ingredients and cook in the pressure cooker for 30 minutes.

Serving

Serve the finishe Pressure Cooker Bolognese with the cooked pappardelle pasta. Toss the pasta in the Bolognese, completely coating with the sauce.

This delicious and flavor packed recipe was developed by our friends at Homemade. They did a great job creating this perfect classic comfort food.

Ingredients

2 lb veal stew meat, cut into 1 inch cubes

¼ cup olive oil, divided

1 carrot, peeled and diced

1 stalk celery, diced

1 medium yellow onion, diced

5 garlic cloves, minced

½ cup white wine

1 28-oz can crushed tomatoes

¼ cup whole milk

¾ cup beef stock

1 bay leaf

½ cup grated Parmesan cheese, plus the cheese rind (optional)

1 lb dried pappardelle pasta

kosher salt and pepper to taste

Instructions

Pat the veal cubes dry with a paper towel. Heat half the oil in a large sized sauté pan over medium-high heat. Add the cubes and sear until deeply browned on all sides. Do in multiple batches, so as not to overcrowd the pan. Season with salt and pepper and transfer to the pot of a pressure cooker.

Carefully add the remaining oil to the pan. Add the carrots, celery and onion. Cook until the vegetables have started to soften and get golden brown (6-8 minutes). Add the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.

Carefully pour the wine in and cook for 2 minutes scraping the bottom of the pan to release any bits stuck to the bottom.

Pour the mixture in with the veal. Stir in the tomatoes, milk, broth, bay leaf and parmesan rind (if using). Lock on the lid and pressure cook on high for 30 minutes.

Release the pressure and open the lid. Remove bay leaf and shred the meat. Switch to sauté and cook on high for 5 minutes to reduce the sauce while the pasta is prepared. Season to taste with salt and pepper and turn off heat.

Cook pasta in salted boiling water according to the package directions. Drain and add to a large serving bowl.

Toss pasta with sauce and cheese. Enjoy!