Pasta Bolognese in pressure cooker

As I already posted I’ve just got a pressure cooker. I am really looking forward to the weekend so I can buy a tough cut of meat and tenderize it over time. I created a recipe for a lovely stew some years ago when we stilled lived in Spain. The excitement is building up whether the pressure cooker will do the 6 hour job in 2 hours. It will be a challenge of two greats: slow cooking vs pressure cooking.

I’m trying to get to know my cooker. The entire family loves a good Bolognese and homemade pasta. We have always made it in the pan and the result is great. Half the experience of making food is being able to look at it develope, smelling it and seeing how it all incorporates into a lovely sauce. That’s 1 – 0 to the pan. Final result after the recipe.

Here’s my recipe:

  • Minced meat
  • Onion 
  • Carrot
  • Celeriac
  • Garlic
  • Olive oil
  • Butter (because I love it)
  • Fresh Tomatoes
  • Chopped tomatoes
  • Oregano
  • Basil
  • White pepper
  • Salt
  • Sugar

How much? About this much:

Cooking is about intuition. 

  1. Blanche‚Äč onions and garlic until transparent
  2. Add carrot and celeriac
  3. Brown meat
  4. Add tomatoes
  5. Add spices

Chop on the lid on the pressure cooker and let stand for 30ish minutes and prepare pasta:

  • 1 egg
  • 1 cup flour (t45)
  • 1 TBS of water

Mix it together, or do as I like, pass it over to  a better half and it makes itself. Then let it rest in fridge for minimum 30 minutes.

Prepare boiling water with salt and cook pasta for some minutes. Meanwhile roll out the pasta:

Back to the sauce. Release pressure quickly. It’s the best part. It’s like having an Icelandic geysir in the kitchen. 

And taste it, because it’s really good. If it’s better than the pan? Maybe not! But it’s fun. Pan vs Pressure Cooker 2 – 0.