Password Login Cooking Note Editor Editing note: ragu Back to note Title Description Slug Markdown Content Super good and pretty easy Ragu I use for lasagna or spaghetti bolognese. ## Ingredients - 1 cup / 225ml chicken stock - powdered gelatin or sheets ~30g - olive oil - 225g pork bits - onions, finely minced - carrots, finely chopped - celery, finely chopped - 4 cloves garlic, minced - herbs - 800g ground meat - 450ml dry red wine - 1 can tomatoes - heavy cream - bay leaves - 15 to 30ml Vietnamese or Thai fish sauce or Worcestershire sauce ## Directions 1. Brown pork bits in a bit of oil 1. Add veggies except garlic continuing to sauté 1. When onions are almost clear add garlic 1. Add ground meat and cook until sizzling 1. Fry a little tomato paste in the bottom of the pan 1. Dissolve the gelatin sheets in hot chicken stock 1. Add wine, heavy cream, bay leaves, can of tomatoes, bit of herbs, and chicken stock gelatin mix and pressure cook for 30min 1. Add fish sauce, fresh cut tomatoes, and rest of the cream 1. Reduce to desired thickness ## Pics    ## Sources - https://www.seriouseats.com/pressure-cooker-ragu-bolognese-sauce-italian-recipe Tags Save Loading... Image Service Image Alt / Caption / Title Upload