Ragù Bolognese. In a pressure cooker. Brilliant. Who knew?
Really, it took about 40 minutes of prep, and 20 minutes to cook, and it is easily the silkiest Ragù that I've ever made (and I make a mean Ragù Bolognese if I say so myself). That said, I have to admit that by not having it simmer for three hours, the house has not been filled with yummy Ragù-y aromae, and is clearly the poorer for it. YMMV... Anyhow, without further ado, Pressure Cooker Ragù Bolognese - - Ingredients 1 cup diced Guanciale 5 carrots 3 celery stems 1 small onion 1 lb. each Ground Beef, Pork, and Lamb 1 cup red wine 4 tbsp tomato paste dissolved in a cup of water 4 cups whole milk 3 tbsp Nuoc Mam (Fish Sauce). Really. Trust me. (It goes without saying, but get the best damn ingredients that you can...) Put the pressure cooker on medium-low heat, and toss the guanciale in. While it slowly melts into a puddle of pork-fat goodness, chuck the carrots, celery and onion into a food processor and whir away till its all mush....