Our take on boat-friendly bolognese sauce. Inspired by this recipe: https://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/
Ingredients
- 1 large onion
- 2 carrots, peeled.
- 3 stalks of celery
- 3 cloves garlic, chopped
- 1 Tbsp olive oil
- 40 grams double concentrate tomato paste
- 1/2 lbs. ground flank steak
- 1/2 lb pancetta cut into 1/4 inch cubes.
- 1 tsp salt
- 1 tsp black pepper
- 1 cup whole milk
- 1 cup dry red wine (or low sodium beef broth)
- Tagliattele
- 1/2 cup parmesan cheese. Shredded.
- 1 Tbsp butter
Instructions
- Chop onion, carrots, celery and garlic together
- Set Instant Pot to Saute
- Add olive oil to pot
- Add pancetta and brown
- Add vegetables and cook until onions are translucent.
- Add ground flank steak and brown
- Add the tomato paste and wine
- Add milk slowly and make sure it’s absorbed
- Add salt and pepper
- Seal pressure cooker to Manual/High Pressure
- Reduce heat to low when high pressure is reached.
- Cook for 30 minutes
- Release pressure
- Remove the lid, turn heat to medium and stir until thickened.
- Boil water for tagliatele.
- Drain tagliatelle and toss with butter and parmesan cheese