Pressure Cooker Bolognese

Preparation

1. Step 1

   Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Add pancetta and cook, stirring, until golden brown, about 5 minutes. Add onion, carrot, and celery and cook, stirring often, for 5 minutes. Add garlic and cook, stirring often, for 1 minute. Add tomato paste and red pepper flakes and cook, stirring often, for 2 minutes. Add beef, pork, and veal. Cook, breaking into small pieces with the back of a wooden spoon and stirring occasionally, until lightly browned, about 10 minutes. Add wine and cook for 2 minutes; add milk and broth. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

   Step 2

   Release pressure manually by opening vent. Remove lid; add cream, if using. Press Warm; set timer for 10 minutes and press Start again. Continue cooking, uncovered, until thickened, 5–10 minutes. Press Cancel to stop cooking. Season to taste with salt.

   Step 3

   Add pasta to ragù and toss to coat. Divide among pasta bowls to serve.