How to Make Bolognese

How to Make Bolognese
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 carrot, diced
1 celery stalk, diced
2 tablespoons minced garlic
2 tablespoons chopped pancetta
3 tablespoons tomato paste
1 bay leaf
1 sprig thyme
¾ cup white wine
2 cups chicken or beef stock
1 28-ounce can crushed tomatoes
½ cup heavy cream
1 piece of parmesan rind
Salt and pepper to taste


1 16-ounce package pappardelle or tagliatelle pasta noodles
Freshly grated Parmesan cheese and fresh basil, for garnish
Turn on a multi-functional pressure cooker  and select the sauté function. Heat oil in the pot; add ground beef and season with salt and pepper, and stir to cook until browned and crumbly (5 to 7 minutes).
Add onion, carrot, celery, garlic, and pancetta and stir, sautéing until the veggies are soft (8-10 minutes). Add tomato paste, bay leaf, thyme sprig, and white wine. Stir it all together, and allow the sauce to bubble and the alcohol to cook off for a minute or two.
Add stock and cook, stirring occasionally, until slightly reduced, about 2 to 3 minutes. Add crushed tomatoes, heavy cream, and parmesan rind and stir until fully incorporated.
Turn the appliance off sauté mode, then close and lock the lid. Select low pressure and set the timer for 4 minutes, allowing 10 to 15 minutes for pressure to build. When the timer is up, release the pressure carefully using the quick-release method according to the manufacturer's instructions, which will take about 5 minutes. Then, unlock and remove the lid.
Turn the appliance back to sauté mode, add in the noodles, and stir them into the sauce, making sure they are fully submerged. Cook the noodles for about 5 minutes, or until they reach al dente (note: it will be about half the time as stated on the box).
Once the noodles are cooked, plate up a portion with a hefty helping of grated parmesan cheese, some torn basil leaves, and a drizzle of olive oil, and enjoy.