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 | Minced beef |
| 50 g | Ham bacon |
| 3x | cloves of garlic |
| ½ tube | Tomato paste |
| ¼ liter | dry red wine, or broth |
| 3 cans | diced tomatoes |
| 500 g | Tagliatelle |
| 3x | Bay leaves |
| 10 tbsp | Whole milk |
| Italian herbs (preferably 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 over 3/4 heat. Add olive oil to the pot and brown the ground meat in portions. It's best to take the ground meat out of the refrigerator about 30 minutes before browning.
Step 3 of 9:
Once the ground meat is crumbly, add the diced carrots, celery, onions, and diced ham and sauté with the ground meat. Season with pepper and salt.
Step 4 of 9:
Now stir in the garlic and tomato paste.
Step 5 of 9:
Deglaze with red wine or broth and let it reduce briefly.
Step 6 of 9:
Add canned tomatoes, vegetable broth, bay leaves, sugar, Italian herbs, and milk, stir well, and bring to a brief boil. (If using fresh basil, add it only after cooking and boil briefly.)
Step 7 of 9:
Now close the pressure cooker and cook for 25 to 35 minutes on the second cooking level.
Step 8 of 9:
Meanwhile, cook the pasta in salted water until "al dente" and then drain through a sieve.
Step 9 of 9:
After the cooking time, release the steam from the pot and open it. Season with pepper and salt to taste, add fresh basil if used, and bring the bolognese to a brief boil again.
Optionally, the consistency of the sauce can be thickened with a roux. Arrange the pasta with the sauce on a plate, sprinkle with freshly grated Parmesan cheese to taste, and decorate with a few basil leaves.
