Pressure Cooker Bolognese

In the cold pressure cooker with no oil or butter, with the top off, sprinkle the pancetta in a flat layer and turn on to the lowest heat possible to render the fat.

After the pancetta begins to sizzle (in about 5 minutes) add the onion, carrot, and celery, and raise the heat to medium-low; cook until well softened (about 10 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil.

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).

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 and add salt and pepper. Pour the stock mixture into the cooker and stir well.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 10 minutes at high pressure.

When time is up, open the cooker by releasing the pressure through the valve.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 8 minutes pressure cooking time.

Add hot water (1 cup for stovetop and 1½ cups for electric pressure cookers) , stir the contents well and scrape any juicy bits from the bottom to incorporate.

Close and lock the lid of the pressure cooker.

For electric pressure cookers: Cook for 10 minutes at high pressure.

For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking When time is up, open the cooker by releasing the pressure through the valve.

Stir in the cream and serve!

Recipe inspired by: http://www.hippressurecooking.com/traditional-bolognese-sauce-in-half-the-time/