Ragu alla Bolognese from Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide (page 80) by America's Test Kitchen

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Notes about this recipe

  • Pizzacat13 on October 13, 2021

    Dizzying List of ingredients, so many different kinds of meat (beef, pork, veal, pancetta, mortadella) and I wasn't sure about adding in the chicken livers at the end, as we don't generally eat much offal (I won't even start on how pureed raw chicken livers look-lol) HOWEVER the taste was really good and I do think the chicken livers add some additional depth but you could easily leave this out. I went with the pressure cook option for 20 minutes. Whilst this doesn't taste exactly like a slow-simmered ragu sauce, it has a very complex taste for such a brief cooking time. There is a lot of time spent browning off the meat and veggies in the multi-cooker. Tastes like it might get better after sitting in the fridge for a day or two. Makes a BIG batch and freezes beautifully.

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