How to make ragù in a pressure cooker, full of flavor for seasoning first courses.
Try this practical and quick cooking method.
Once you learn to prepare ragù with a pressure cooker, you won’t give up this type of cooking.
Did you know I have a YouTube channel? You can find me as anna foodiamo and you can watch many interesting video recipes.
Come visit me and comment with a “Hi, I come from the blog”. Looking forward to seeing you!
Also check out How to cook with a pressure cooker and Christmas and New Year Menu with a Pressure Cooker
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz ground beef
- 5 oz crumbled sausage
- 1 stalk celery
- 2 carrots
- 1 yellow onion
- 17 oz tomato puree
- 1 tbsp tomato paste
- 3.5 tbsp dry white wine
- as needed olive oil
- cup water
- as needed salt
- as needed pepper
Tools
- 1 Pressure Cooker lagostina
Preparation
First, you need to prepare the soffritto. Chop celery, carrot, and onion;
Heat the oil in the pressure cooker, add the chop and let it wilt over low heat;
Add the skinned and crumbled sausage, then add the ground meat;
Brown the meat slowly and stir with a wooden spoon;
Deglaze with white wine;
Salt and pepper;
Add the tomato puree and paste. Stir again;
Add water and bring to a boil;
Put on the lid and increase the heat;
Once it whistles, lower the heat and cook for 25 minutes;
Turn off and wait a few minutes before opening the lid;
FAQ (Frequently Asked Questions)
How do you know when the ragù is ready?
When its color is dark and uniform and the sauce is thick and dense.
When its color is dark and uniform and the sauce is thick and dense.
When do you deglaze with the wine in the ragù?
When the preparation has reached maximum heat along with the introduction of the meats.
When the preparation has reached maximum heat along with the introduction of the meats.
