Pressure Cooker Spaghetti Bolognese (w/Homemade Tagliatelle)
Spaghetti Bolognese in the #PressureCooker is a game changer! If you are a Bolognese fan, you simply MUST try this! If you have no idea what Spaghetti Bolognese is, it’s a meat sauce that (depending on your region) may or my not have tomatoes in it! And instead of thin pasta, it’s a wider noodle called Tagliatelle. The sauce is thicker, heartier and includes milk., (yes milk!!) which adds richness and tenderizes the meat. Here is just one version that we absolutely love! But don’t take my word for it, try it out!
(In stand mixer)
- 3 cups all-purpose flour
- 4 eggs, room temperature
- 1 teaspoon salt
- 1 tablespoons olive oil
- 2 teaspoons water + more
Stand Mixer: Add flour and salt to the bowl of your stand mixer fitted with a dough hook. Turn on your mixer and add the eggs, one at a time. Then add your olive oil and water. Turn the mixter to medium speed, you may have to scrape down the bowl several times before the dough comes all together. Add extra water by the half teaspoon if your mixture is too dry or add extra flour if your dough is too wet. Once your dough pulls into a ball, turn the mixer on medium-high and allow the dough to knead for 10 minutes (watch your mixer during this time because the force of the dough could make your mixer walk off the counter). When the 10 minutes is up, remove the ball of dough from the mixer bowl (it will be soft and smooth). Wrap the dough in plastic wrap or cover with a bowl, making sure the dough does not dry out. Set aside for 30 minutes to rest.
Roll out using a machine: Once the dough has rested, cut it into quarters. Take one quarter, wrap the other quarters back in the plastic wrap so it doesn’t dry out. Press your dough into a rectangle and feed it through the largest setting on your machine. Fold the dough in thirds and feed it through the same setting 2 more times (flourind if the dough looks like it’s sticking at all). Turn the machine to the next setting and pass the dough through. Continue this process until your dough is thin and your’s able to see your hand through the dough (window pane). Fold your well floured pasta sheets of dough onto themselves until it’s about the size of a kitchen sponge. Slice into about 5mm pieces. If you have a Tagliatelle cutter, feed your final floured sheet of pasta dough through your machine. Flour again so it doesn’t stick and allow it to dry for 30 minutes.
To roll out using your hands: Take a small amount and roll out as thin as possible using a rolling pin to a rectangle of about 6-inches (15 cm) by 12 inches (30 cm) on a floured surface. Take the end closest to you and start to roll, it will be more of a flat roll. Using a sharp knife, slice from right to left (or left to right if you’re left-handed) into noodles. This will be the thickness of the pasta strands, so cut at least 3/16-inch (5 mm). The thickness is up to you.
Instant Pot Bolognese Sauce (Ragu)
- 1 tablespoon vegetable oil
- 3 tablespoons butter plus 1 tablespoon for adding at the end
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- 1 pound ground beef (or you can use a pork/beef mixture)
- 2 cloves of garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground nutmeg
- 1 cup dry white wine (or chicken broth, beef broth)
- 14.5 oz can of canned diced tomatoes, with their juice
- 1 pound of cooked, drained pasta
- Garnish: freshly grated parmesan
- Garnish: parsley
- Set your pressure cooker to sear/saute. Put the oil, butter and chopped onion into the inner pot. Cook and stir the onion until it has become translucent.
- Add the chopped celery and carrot. Cook for another couple minutes, stirring vegetables to soften.
- Add ground beef, nutmeg, salt and pepper. Cook together until the beef is no longer red.
- Add the wine, the tomatoes and stir thoroughly to coat all ingredients well.
- Seal the pot and set your pressure cooker on high for 20 minutes.
- When the time is up, quick pressure release, and turn the pot back to sear/saute. Cook off any remaining liquid (should take 3-5 minutes, but it won’t be completely dry because of the oils/fats).
- Add in your milk, stir well, and bring to a simmer. Simmer for a few minutes stirring often. You’ll know it’s done when the sauce is all the same color.
- Add in 1 tablespoon of butter and your cooked pasta. Add a little pasta water if your sauce is too dry.
- Serve with a sprinkle of parmesan and parsley
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Edited by Kevin Bloomquist – Editing@Bloomquist.com