All right, here’s my attempt at the famous ragu Bolognese, but one that doesn’t require a long, long simmer on the stove. It may not quite meet Mario Batali’s expectations for a ragu, but it’s pretty damn good. I recommend serving it tossed with fresh pasta, in the style that Batali recommends, which is with a smaller proportion of sauce to pasta than Americans are used to serving when they serve pasta. The sauce is rich and hearty, and a little goes a long way. Buon appetito!
Ragu, Under Pressure
makes about 2 quarts
2 pounds ground chuck beef
1 pound ground pork loin
1 pound chopped chicken livers
1/2 pound ground prosciutto
8 ounces minced onion
8 ounces minced carrot
8 ounces minced celery
6 ounces tomato paste
3 cups white wine
1 cup half & half
Combine all ingredients except half & half in pressure cooker & bring to pressure over medium-high heat. Cook under pressure for 20 minutes, then remove from heat and allow to stand under pressure for 15 minutes. Release pressure, remove lid, and simmer until thick, 30-40 minutes. Add half & half, simmer for an additional 10 minutes, then taste for salt and serve.
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