Bolognese pasta in a pressure cooker
10 servings
150 minutes
Pasta Bolognese in a pressure cooker is a modern interpretation of the classic Italian dish, distinguished by its depth of flavor and rich texture. This recipe originates from the Emilia-Romagna region, where Bolognese first appeared as a symbol of home comfort. In this version, bacon adds smoky notes to the sauce, while the combination of beef, pork, and chicken liver makes it rich and hearty. Red wine and tomatoes give the sauce a sweet-and-sour tone, while cream creates a velvety texture. Cooking in a pressure cooker allows the meat to release its aromas faster and more intensely, turning each serving into a masterpiece. It is served with tagliatelle pasta that perfectly absorbs the thick sauce and finished with Parmesan for flavor fullness. This dish is a true gastronomic celebration that can evoke cozy emotions and a sense of Italian hospitality.
1
Mix chicken broth with gelatin and set aside for a while.
- Chicken broth: 225 ml
- Gelatin: 30 g
2
In heated olive oil over medium heat, fry the bacon until golden brown. Then add onion, carrot, celery, sage, garlic, and half of the parsley, and continue to sauté for about 8 minutes, stirring constantly. It's important that the vegetables do not turn brown.
- Extra virgin olive oil: 2 tablespoons
- Bacon: 225 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 stems
- Fresh sage: 20 g
- Garlic: 4 cloves
- Chopped parsley: 35 g
3
Add chicken liver and cook for 5 minutes, stirring constantly. Then add pieces of beef and pork, salt and pepper to taste, and continue cooking for 10 minutes while stirring with a wooden spoon. Then simmer for 25 minutes until excess moisture evaporates and the meat starts to brown.
- Chicken liver: 225 g
- Beef chuck (shoulder): 900 g
- Pork shoulder: 450 g
- Salt: to taste
- Ground black pepper: to taste
4
Add broth, red wine, tomatoes, 250 g of cream, and bay leaf, cover with a lid, and cook under high pressure for 30 minutes. After that, reduce the pressure and continue simmering with the lid off for 30-45 minutes over medium heat until the sauce thickens.
- Chicken broth: 225 ml
- Dry red wine: 450 g
- Canned tomatoes: 400 g
- Cream 30% fat: 350 g
- Bay leaf: to taste
5
Mix the remaining cream, parmesan, fish sauce, basil, and parsley and bring to a boil while stirring constantly until the sauce reaches a creamy consistency. Add salt and pepper to taste.
- Cream 30% fat: 350 g
- Grated Parmesan cheese: to taste
- Fish sauce: 2 tablespoons
- Basil: 17 g
- Chopped parsley: 35 g
- Salt: to taste
- Ground black pepper: to taste
6
Boil the pasta in salted water until al dente. Drain most of the water, leaving half a cup for the sauce. Transfer the pasta to a saucepan and add half of the sauce along with the remaining water. For 30 seconds on high heat, gently mix the pasta and sauce to coat the pasta evenly.
- Tagliatelle: 700 g
7
Transfer to a serving dish and pour the remaining sauce on top. Serve with grated Parmesan.
- Grated Parmesan cheese: to taste