all-clad NC00134439, Owner'S Manual

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36
Beef Bolognese Sauce
Preparation time: 10 minutes
Cook Time: 45 minutes
Yield: 9 cups
1 lb. ground beef
1 lb. ground pork
3 pieces bacon, chopped
1 medium carrot, peeled and diced (about ¾ cup)
1 medium celery stalk, diced (about ½ cup)
1 medium onion, chopped (about 1 cup)
2 garlic cloves, crushed (about 1 teaspoon)
½ cup red wine
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
2 bay leaves
1 teaspoon Kosher salt
½ teaspoon freshly cracked peppe
½ cup grated parmesan cheese
Place beef, pork, bacon, carrot, celery, onion and garlic into the cooking pot. Keep the lid open and select SEAR
program. Cook and stir 25 minutes or until meat is browned. Add wine, tomatoes, tomato paste, oregano, basil, bay
leaves, salt, and pepper; stir well. Close the lid. Select PRESSURE COOK program Level 6 and Time 20 minutes.
Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam
release button for about 5 seconds . The steam release process will take about 4 to 5 minutes. Slowly open the lid
and remove the bay leaves. Sprinkle with parmesan cheese just before serving.