Hearty Pressure Cooker Bolognese

1. Prepare gelatin mixture

Place the chicken stock in a liquid measuring cup and sprinkle the gelatin over it. Set this mixture aside while you prepare the other ingredients.

2. Cook pancetta

Heat the olive oil in your pressure cooker over medium-high heat. Once hot, add the pancetta and cook it until it becomes browned and crisp, which should take about 12 minutes.

3. Cook vegetables

Stir in the onions, carrots, celery, garlic, sage, and half of the parsley. Cook these vegetables until they are softened, which takes about 8 minutes.

4. Cook chicken livers

Increase the heat to high and add the chicken livers. Cook them until they are no longer pink, which should take about 5 minutes.

5. Cook meat

Add the ground beef and pork to the pot, seasoning generously with salt and pepper. Cook the meat until it’s no longer pink. Continue cooking until the excess liquid evaporates and the meat begins to sizzle, a process that will take around 25 minutes.

6. Add liquids and pressure cook

Pour in the stock-gelatin mixture, red wine, crushed tomatoes, 1 cup of heavy cream, and the bay leaves. Seal the pressure cooker and cook on high pressure for 30 minutes.

7. Simmer sauce

After the pressure cooking is done, release the pressure and remove the lid. Simmer the sauce over moderate heat until it becomes thick and emulsified, which should take about 30 to 45 minutes.

8. Finish sauce

Stir in the remaining heavy cream, Parmesan, fish sauce, basil, and the rest of the parsley. Bring the sauce to a gentle boil to allow all the flavors to meld together.

9. Cook pasta and serve

Heat the Bolognese sauce gently while you cook your pasta according to package instructions. Toss the cooked pasta with the sauce, adding a bit of the reserved pasta cooking liquid if needed to loosen the sauce. Serve immediately with a generous sprinkle of finely grated Parmesan cheese.