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Pressure Cooker Sunday Bolognaise Sauce

• 3 T. olive oil

• 1 Lb. beef or veal – whole muscle – preferably with bone

• 1 Lb. pork or lamb – whole muscle – preferably with bone

• 1 lb. Italian sausage links, hot or sweet

• 1 onion + 2 carrots + 2 celery stalks, all chopped into pieces first, then pulsed together in a food processor

• 5 cloves garlic, chopped

• 2-3 anchovies, smashed, optional (gives depth)

• 3 T. tomato paste

• ½ c. red wine

• 2 (28 oz.) cans fire roasted diced tomatoes

• ½ C. beef consommé

• 8 basil leaves

• 1 sprig oregano (other any other fresh herb of your preference)

• Salt, Pepper

• ¼ - ½ C. heavy cream

• Grated Parmesan, for serving

• 1 Lb. rigatoni, cooked

1. In a large heavy bottomed skillet or dutch oven, heat some olive oil to smoking. Working in batches, deeply caramelize the whole bone in meats, set aside. Next nicely brown both sides of the sausage. Set aside with the other meats. Save the fat.

2. In a pressure cooker on the saute setting, heat 2 T. olive oil. Saute the onion carrot celery mix together with the garlic for 4-5 minutes. Next add the anchovies and tomato paste and cook for 3-5 minutes until the raw flavor has toasted out of the tomato paste.

3. Add the red wine and reduce slightly until the alcohol cooks out. Then add the tomatoes, beef consommé, basil, oregano, salt, pepper, and the reserved meats/sausage. Secure the lid on the pressure cooker and cook on high pressure for 45 minutes. Let the pressure release naturally.

4. When the pressure is released, stir in the heavy cream. Season with salt and pepper.

5. Divide the pasta between 4-6 bowls and ladle the sauce on top. Garnish with more parmesan and fresh cracked black pepper.