Pressure Cooker Ragù Bolognese

seriouseats.com

thegreekgeek

1 cup (225ml) homemade or store-bought low-sodium chicken stock

4 packets powdered gelatin (1 ounce; 30 g)

2 tablespoons (30ml) extra-virgin olive oil

½ pound ( 225 g) finely diced pancetta

1 large onion, finely minced (about 1 ½ cups; 300 g)

2 large carrots, finely chopped (about 1 cup; 200 g)

2 large stalks celery, finely chopped (about 1 cup; 200 g)

4 medium cloves garlic, minced (about 4 teaspoons; 15 g)

¼ cup fresh sage leaves, minced (about ¼ ounce; 8 g)

½ cup fresh parsley leaves, minced (about ½ ounce; 15 g), divided

½ pound ( 225 g) finely minced chicken livers

2 pounds ( 900 g) ground beef chuck (about 20% fat)

1 pound ( 450 g) ground pork shoulder (about 20% fat)

Kosher salt and freshly ground black pepper

2 cups (450ml) dry red wine

1 (14-ounce; 400 g) can crushed tomatoes, preferably San Marzano

1 ½ cups ( 350 ml) heavy cream, divided

2 bay leaves

3 ounces ( 80 g) finely grated Parmesan cheese

1 to 2 tablespoons (15 to 30ml) Vietnamese or Thai fish sauce

¼ cup fresh basil leaves, minced (about ¼ ounce; 8 g)

subheading: To Serve:

1 ½ pounds (700g) pappardelle or tagliatelle, or 1 pound (450g) dried penne

Finely grated Parmesan cheese

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