All credit and inspiration goes to Serious Eat for this one, I only made some minor modifications: https://www.seriouseats.com/recipes/2016/12/lasagna-bolognese-al-forno-recipe.html
Thats the lasagna recipe, there are several different Ragu Bolognese recipes they suggest with it, my version is below. The lasagna was amazing, but I could probably get 90% of the deliciousness just with making fresh pasta and the bolognese sauce with a lot less effort than the lasagna.
This is a pressure cooker version so I could use stew beef, that would shred instead of ground meat. Go to serious eats for a slow cooker or oven version.
Ingredients
- 1 cup chicken stock
- 4 packets powdered gelatin (1 ounce/30 grams)
- 2 tablespoons extra-virgin olive oil
- 1/2 pound finely diced bacon
- 1 large onion, finely minced
- 2 large carrots, finely chopped
- 2 large stalks celery, finely chopped
- 4 medium cloves garlic, minced
- 1/4 cup fresh sage leaves, minced
- 1/2 cup fresh parsley leaves, minced
- 3 lbs of stew beef
- Salt and freshly ground black pepper
- 2 cups dry red wine
- 1 (14-ounce) can crushed tomatoes, preferably San Marzano
- 1 1/2 cups heavy cream, divided
- 2 bay leaves
- 3 ounces finely grated Parmesan cheese
- 1 to 2 tablespoons Worchestershire sauce (replaced the fish sauce)
- 1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams)
Directions
- Place stock in a 1-cup liquid measure and sprinkle with gelatin. Set aside.
- Heat olive oil in a pressure cooker on saute mode. Add bacon and cook, stirring frequently, until browned and crisp.
- Braise the beef in chucks taking care to not crowd the pot. Get a nice sear on the outsides, do not cook through. Recipe from the cooker.
- Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring, until softened but not browned, about 8 minutes.
- Add beef back, then add the stock and gelatin mixture, wine, tomatoes, 1 cup heavy cream, and bay leaves. Seal and cook at high pressure (12 to 15 psi) for 30 minutes. Release pressure and remove lid.
- Saute until thick and emulsified, 30 to 45 minutes longer.
- Stir in remaining 1/2 cup heavy cream, Parmesan, worchestershire sauce, basil, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.
To Serve: Heat Bolognese in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Transfer to a large skillet or saute and add 3/4 of sauce, along with cooking water. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and top with remaining sauce. Serve immediately, passing extra Parmesan at the table.
Pictures below are of the lasagna version
