Bolognese

This meaty sauce has all the complex favour of a long-simmered Bolognese, without taking hours to make. I like to serve it over short tubular or twisty pasta—rigatoni, penne, or fusilli—so the bits of meat and vegetables can nestle in the crevices. For an untraditional yet wonderfully briny variation, stir in ½ cup sliced green or black olives before you reduce the sauce.

General

• Time: 55 min
• Serves: 4

Ingredients

• 2 tablespoons unsalted butter
• 1½ tablespoons extra-virgin olive oil, plus more for drizzling
• ¾ cup diced onion
• 1 large celery stalk, finely diced
• 1 large carrot, finely diced
• salt
• 1 pound ground beef
• ¼ teaspoon freshly ground black pepper, plus more if needed
• ½ cup whole milk
• ½ cup red wine
• 1 cup canned diced tomatoes with liquid
• pasta, cooked according to the package directions, for serving
• Freshly grated Parmesan cheese, for serving

Procedure

1. Using the sauté function, melt the butter and oil in the pressure cooker pot. Stir in the onion, celery, carrot, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
2. Stir in the beef, 1 teaspoon salt, and the pepper, using a spoon to break up the meat. Press the meat into the bottom of the pot, turn the sauté function to high, if possible, and cook without stirring until there are golden spots on the bottom, 5 to 10 minutes. Stir in the milk, red wine, and tomatoes.
3. Lock the lid into place and cook on high pressure for 20 minutes. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
4. Using the sauté function, bring the sauce to a simmer and let it reduce, stirring occasionally, until thickened to taste, 8 to 12 minutes. Taste and add more salt and pepper if needed.
5. Toss with the cooked pasta and serve with a shower of Parmesan cheese and a drizzle of good olive oil.