Pressure Cooker Bolognaise
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Pressure Cooker Bolognaise

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Serves 6

The traditional recipe for Bolognese sauce as the original deposited by Accademia Italiana della Cucina into the annals of Blogna's Chameber of Commerce, in 1982 - except faster, and with more flavor! From the Hip Pressure Cooking website.

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  • 300g of Beef, ground
  • 100g of Pancetta, or unsmoked bacon, cubed
  • 1/2 cup of Red Wine, Sangiovese or other dry Red Wine
  • 1 cup of Beef Stock
  • 5 Tbsp. Tomato Paste Concentrate (double or triple concentration)
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Celery Stalk. chopped
  • 1 Tbsp. of Cream for finishing
  • Salt and Pepper to taste


    1. In the cold pressure cooker with no oil or butter, with the top off, place the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. When the pancetta begins to sizzle (in about 5 minutes).
    2. Add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little swirl of olive oil.
    3. Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
    4. Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock.Add salt, pepper to taste, stock with tomato concentrate in the pan, and stir well. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 10 minutes cooking time under pressure.
    5. When time is up, bring the pan to the sink, give it a little jiggle to settle the contents and remove hot air pockets, pour cold water over the top, and open the pan. Add one cup of hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker and turn the heat to high.
    6. When the pan reaches pressure again, lower the flame to minimum and count another 7 minutes cooking time under pressure. When time is up, bring the pan to the sink, give it a jiggle, pour cold water over the top, and open the pan one last time.
    7. Stir in the cream and serve!

Comments, questions and tips

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26th Nov, 2012
Very good. Cooked for 20mins at 2nd ring on my Kohn Rikon Pressure Cooker. Made 3 times the amount and froze in batches. Now on my second batch, and will add 4 anchovy fillets left over.
26th Nov, 2012
very good. Now on my second batch. Will try adding some tinn
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