There is nothing cozier on a cold winter night than some good old home cooked comfort food! My youngest son loves pasta and pasta with a rich bolognese sauce screams comfort food to me! If I made pasta seven days a week I think he would be the happiest kid on earth. I am constantly cooking up new pasta dishes to keep dinner diverse:)! This brings me to my latest kitchen experiment with bolognese sauce. Anyone who knows me, knows that I love to cook!! Whether it be at home or at someone else’s house, I love to cook! Of course I have some hit or miss recipes, but I have two willing testing participants that let me know which recipes are no or go! The latest recipe is such a hit that I have to share it with anyone in the universe that loves bolognese sauce!
I don’t cook on Saturdays often, and if I do it is something quick. But this end of 2017 cold snap has me feigning for some comfort food! So when the kid ask for pasta on a cold Saturday night (trust me they usually just go with the flow), wheels started turning in my head. I always look in the fridge and pantry to see what I can work with to help determine my recipe path. I knew I had some ground sweet Italian sausage and ground beef on hand that needed to be used asap, so I narrowed my shopping list quickly. Once I compiled my list and decided that my preferred cooking method would be my trusty electric pressure cooker it was on and poppin!
The recipe that I found called for the bolognese sauce to be cooked for 4 hours that I didn’t have available. Using a pressure cooker allows me to make some adjustments! Although I like taking my time with cooking when I have the time, today it was not an option. I’ve found that using a pressure cooker can save a ton of time without sacrificing flavor. I use my electric pressure cooker to brown and saute everything prior to cooking. Less cooking time, mess, and easier clean up. Who doesn’t go for that? Check out my pressure cooker bolognese sauce and let me know what you think!
- 1lb Natural Sweet Italian Sausage
- 1lb Ground Beef (preferably grass fed)
- 1/2 Large Sweet Onion (quartered)
- 2 carrots (chopped in large pieces)
- 2 celery stalks (chopped in large pieces)
- 1 tbsp crushed red pepper
- 1 tbsp dried oregano
- 3 large garlic cloves
- 1 can tomato paste
- 28oz can of crushed tomatoes
- 1 cup Parmesan cheese
- 1 tbsp Kosher salt
- 2 cups of water
- 1/4 cup olive or grape seed oil (I prefer grape seed)
- 1 16oz package of Conchiglie or Rigatoni pasta
Brown the sausage and ground beef in the pressure cooker on the “brown” setting. Once you have broken the sausage up and it has started to cook, add the ground beef. While the sausage and ground beef are cooking, add the onions, celery, carrots, and garlic to a food processor and pulse until they are fine. Add crushed red pepper and oregano to the vegetables, pulse to mix through.
Combine the sausage and ground beef and brown until it is thoroughly cooked. Use a slotted spoon and move sausage beef mixture to a bowl and set it aside.
Change the setting on the pressure cooker to saute and add the vegetable mixture and 1 tsp salt. Let the mixture saute for about 10-12 minutes and start to add spoonfuls of the tomato paste. Mix in tomato paste and add 1 cup of water. Saute the mixture until it starts sticking to the pot. Slowly scrape any bits from the pan and add the sausage beef mixture and the crushed tomatoes and mix together. Add remaining water and stir all ingredients together. Put the lid on the pressure cooker, set timer for 50 minutes.
Next, boil water and remaining salt about 20 minutes before the bolognese sauce is finished. Quick tip: I always add salt to my water to get it to boil faster! Once your water has started boiling add your pasta and cook until it is al dente (this recipe isn’t for mushy pasta lol). Drain the pasta and reserve one cup of pasta water. I like to use the water to add extra moisture and flavor to pasta as needed.
The bolognese sauce should be ready! Release the pressure and slowly take the lid off to stir sauce. Taste the sauce to make sure that it is rich, tender, and flavorful!
Finish it up!
In a large serving dish, add about 1/2 each of the pasta and bolognese sauce. Sprinkle 1/4 cup of the parmesan cheese over the pasta and sauce and mix everything together. Pasta should be saturated with the sauce! Mix 1/4 cup of cheese and remaining sauce. I recommend serving the pasta while it is hot and use the remaining parmesan to sprinkle for individual taste!
I served my pasta bolognese with a simple spring salad.
Let me know your thoughts about this recipe! Bon Appetit!