Quick Italian Bolognese
The bay leaf was already a symbol of victory, honor, and glory in ancient Rome. Indeed, bay leaves are true flavor wonders, but they should not be used indiscriminately in excess; rather, they should be used sparingly and with gentle restraint. Then their robust aroma becomes the perfect complement to many types of meat.
55 min
Total Time
35 min
Cooking Time
20 min
Preperation Time
Ingredients
| 2x | carrots |
| 3 stalks | celery |
| 3x | onions |
| 500 g | ground beef |
| 50 g | diced ham |
| 3x | garlic cloves |
| ½ tube | tomato paste |
| ¼ liter | dry red wine, or stock |
| 3 cans | chopped tomatoes |
| 500 g | tagliatelle |
| 3x | bay leaves |
| 10 tbsp. | whole milk |
| Italian herbs (best fresh herbs: basil, oregano, thyme, marjoram, rosemary) | |
| freshly grated Parmesan | |
| 1 tbsp. | olive oil |
| salt | |
| pepper | |
| 2 tsp. | sugar |
Instructions
Step 1 of 9:
Finely dice the carrots, celery, onions and garlic.
Step 2 of 9:
Heat the pot to 3/4 heat. Add olive oil to the pot and brown the minced meat in batches. It is best to take the minced meat out of the fridge about 30 minutes before browning.
Step 3 of 9:
As soon as the minced meat is crumbly, add the diced carrots, celery, onions and the diced ham and sweat them with the minced meat . Season with pepper and salt .
Step 4 of 9:
Now fold in the garlic and the tomato purée .
Step 5 of 9:
Deglaze with the red wine or stock and let it reduce briefly.
Step 6 of 9:
Add tinned tomatoes, vegetable stock, bay leaves, sugar, the Italian herbs and milk , stir well and bring briefly to the boil. (If using fresh basil, only add it after the cooking time and bring briefly to the boil.)
Step 7 of 9:
Now close the Pressure Cooker and cook on the second cooking level for 25 to 35 minutes.
Step 8 of 9:
In the meantime, cook the pasta in salted water until "al dente" and then drain it through a sieve..
Step 9 of 9:
After the cooking time, release the steam from the pot and open it. Season to taste with pepper and salt; if fresh basil is being used, add it now and bring the Bolognese briefly to the boil again.
Optionally, the consistency of the sauce can be thickened with a roux. Arrange the pasta together with the sauce on a plate, sprinkle freshly grated Parmesan over it to taste and decorate with a few basil leaves.
