56
RECIPES
until the steam dissipates and the pressure indicator goes down. When putting the pressure
cooker in the sink, tilt it so the cold water doesn’t run over the pressure regulator. Open the
pressure cooker once all the pressure has been completely released. Carefully remove the
lid and discard the bay leaves.
5.
In a small bowl, mix the fl our and ½ cup of the cooking liquid from the pressure cooker.
Blend and whisk the mixture into the sauce in the cooker.
6.
Cook the sauce on the induction cooktop using the SIMMER setting, stirring occasionally
until thickened, about 2 minutes. Stir in the garlic, orange zest and parsley and serve.
BOLOGNESE SAUCE
Serves:
8
Recommended Cookware:
Fagor 6 Quart Pressure Cooker
Pressure Cooking Time:
8 min.
Ingredients:
1½ pounds lean ground beef
2 large cloves garlic
2 medium onions
1 large carrot
1 large celery stalk
1 (28 oz.) can chopped tomatoes
1 (6 oz.) can tomato paste
½ cup dry red wine
2 teaspoons dried basil
2 teaspoons dried oregano
¾ teaspoon sugar
Salt and pepper, to taste
Parmesan cheese
Directions:
1.
Set induction cooktop to BROWN setting and cook beef in a 6 quart pressure cooker until
well browned, approximately 8 minutes.
2.
Mince garlic and chop the onions, carrot and celery into small uniform pieces.
3.
When the meat is browned, stir in the vegetables and cook 3 minutes.
4.
Add the tomatoes, tomato paste, wine, basil, oregano and sugar.
5.
Cover and lock lid, then bring the pressure cooker to high pressure using the SIMMER
setting on the induction cooktop.
6.
Once the pressure is reached, switch to the BOIL setting to stabilize pressure and cook for
8 minutes. Release pressure using the natural release method; move the pressure cooker to
a cool burner and wait for the pressure indicator to go down.
7.
Open cooker and add salt and pepper to taste. Top with Parmesan and serve.
