Pressure Cooker Ragù Bolognese Recipe
"I haven't actually kept track of what the trigger is that leads me to make ragù Bolognese year after year, like clockwork. Good thing I love the stuff. This year, in the midst of some epic pressure cooker testing (stay tuned for the results), I decided to see if I could adapt the recipe to work in a pressure cooker, hopefully cutting down on cooking time while building flavor in the process...."
INGREDIENTS
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1 cup (225 milliliters) homemade or store-bought low-sodium chicken stock
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4 packets powdered gelatin (1 ounce/30 grams)
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2 tablespoons (30 milliliters) extra-virgin olive oil
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1/2 pound (225 grams) finely diced pancetta
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1 large onion, finely minced (about 1 1/2 cups/300 grams)
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2 large carrots, finely chopped (about 1 cup/200 grams)
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2 large stalks celery, finely chopped (about 1 cup/200 grams)
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4 medium cloves garlic, minced (about 4 teaspoons/15 grams)
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1/4 cup fresh sage leaves, minced (about 1/4 ounce/8 grams)
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1/2 cup fresh parsley leaves, minced (about 1/2 ounce/15 grams), divided
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1/2 pound (225 grams) finely minced chicken livers
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2 pounds (900 grams) ground beef chuck (about 20% fat)
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1 pound (450 grams) ground pork shoulder (about 20% fat)
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Kosher salt and freshly ground black pepper
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2 cups (450 milliliters) dry red wine
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1 (14-ounce/400-gram) can crushed tomatoes, preferably San Marzano
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1 1/2 cups (350 milliliters) heavy cream, divided
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2 bay leaves
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3 ounces (80 grams) finely grated Parmesan cheese
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1 to 2 tablespoons (15 to 30 milliliters) Vietnamese or Thai fish sauce
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1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams)
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To Serve:
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1 1/2 pounds (700 grams) pappardelle or tagliatelle, or 1 pound (450 grams) dried penne
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Finely grated Parmesan cheese
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