Traditional Bolognese can take two hours or more to simmer to perfection. With the help of a pressure cooker our Bolognese gets done in 20 minutes. These newer models are not your Grandmother’s pressure cooker. They are safer and rocket fast. If you don’t own a pressure cooker you can still follow the recipe and make the dish by using the traditional method. While Spaghetti Bolognese is a popular dish, try using a sturdier noodle to hold up to the thick sauce. Ground veal is available at Whole Foods but if you prefer to not use veal you can substitute with more beef.

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
Kosher salt
1 pound of ground beef (85 lean/15 fat)
1 pound of ground pork
1 pound of ground veal (or beef)
1 cup dry white wine
2 garlic cloves, minced or pressed through a garlic pressed
¼ cup of tomato paste
1 tablespoon of anchovy paste
1 20-ounce can of crushed tomatoes
1 tablespoon of chopped fresh rosemary or 1 teaspoon dry
1 tablespoon of chopped fresh oregano or 1 teaspoon dry
2 bay leaves
½ cup heavy cream
2 tablespoons of chopped fresh parsley or 2 teaspoons dr
2 tablespoons of chopped fresh basil or 2 teaspoons dry
Fresh ground pepper

Prepared pasta such as large shells, tubes, Cavatappi, Tagliatelle, Pappardelle
Grated parmesan cheese

Heat the olive oil in your pressure cooker or a large Dutch oven over medium-high. Add the onion, carrots, and celery and a pinch of salt. Cook until the vegetables are soft, about 5-7 minutes. Add the meats and cook until they have lost their raw color. Add the wine and cook for 2-3 minutes. Add the garlic, tomato paste, and anchovy paste stirring in for another minute. Add the tomatoes, rosemary, oregano and bay leaves.

If using a pressure cooker, close and lock following your manufacturer’s directions and set on high. When pressure is reached, cook for 20 minutes. Allow the cooker to return to normal pressure.

If using a Dutch oven, reduces the heat to low, cover and cook for two hours and fifteen minutes stirring occasionally.

Remove the bay leaves and discard; add salt and pepper to taste. Increase the stovetop heat and add the cream, parsley, and basil, cook for 15 minutes longer. Serve over the pasta and top with the Parmesan cheese.

Serves 6 to 8.