Bologna, a jewel of a city in the region of Emilia-Romagna, is famous for this rich sauce. It’s traditionally made with ground veal, but you can substitute chicken or turkey. The sauce is often served over pappardelle or tortellini, and you can use it to create a lasagna Bolognese.
MAKES: ABOUT 4 Cups
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 pound ground veal
- ½ pound lean ground pork
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon freshly grated nutmeg
- ½ cup beef stock (page 20) or store-bought beef broth
- One 28-ounce can crushed tomatoes with their juice
- 1 cup heavy cream
- ¼ cup finely chopped fresh flat-leaf parsley
INSTRUCTIONS:
- In the pressure cooker, melt the butter over medium-high heat. Add the onion, carrots, and celery, and sauté for 2 minutes to soften the onion.
- Add the veal and pork, and sprinkle with the salt, pepper, and nutmeg. Cook until the meat is no longer pink.
- Stir in the stock, tomatoes, and cream. Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Skim off any excess fat from the top of the sauce and stir in the parsley.
- The sauce can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 2 months.
