Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Pasta Bolognese Recipe

Ingredients:

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter

2 tablespoons finely chopped onion

2 tablespoons minced carrot

2 tablespoons minced celery

12 ounces meatloaf mix

Salt and pepper

1 cup whole milk

1 cup dry white wine

1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine

1 pound fettuccine or linguine

Grated Parmesan cheese

Instructions:

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

Tomato Basil sauce

http://www.lovefoodies.com/mix-n-match-tomato-and-basil-sauce.html#.Uye9U5ghCzA

Ingredients

• 6 medium tomatoes. (try to get the reddest ones, or vine tomatoes if your budget will allow – they are fuller in flavour. If you can't get fresh tomatoes, 1 tin of chopped tomatoes works)
• 2 cloves garlic – crushed
• 2 medium onions
• 6-7 medium-sized mushroom (optional)
• 1 tablespoon of tomato puree
• 1 tablespoon olive oil
• half-dozen fresh basil leaves (try to get a pot of growing fresh basil, always handy to add a fresh flavor to your meals)
• 1/2 teaspoon sugar
• 1 1/2 cups hot water
  salt & pepper

Instructions

1. Boil the kettle (full)
2. Using the tip of a sharp knife, cut a cross through the tomato skin at their bases.
3. Place tomatoes in a deep bowl and pour the boiling water over the tomatoes until they are all submerged. Leave until the skins start to peel away.
4. Drain the hot water from the tomatoes and peel the skin away. The skin should come off easily. If not, pop in the microwave for 30 seconds or add some more boiling water. Cut the tomatoes length ways and remove the white pith and the top where the stalk would have been. Chop the tomatoes into 1cm pieces.
5. Chop onions roughly to 1/2 cm pieces. Crush garlic cloves
6. Clean and chop mushroom into quarters or smaller.
7. Heat the olive oil in a saucepan. Add the mushrooms if you are using them. Cook them until they turn brown. Add the chopped onions and stir  on a low heat. Cook until the onions turn translucent in color. Be
   careful not to let them go brown as this will make the sauce taste bitter.
8. Once the onions have changed to translucent, add the garlic, chopped tomatoes, and tomato puree. Add the hot water. Give it a stir so everything is combined well.
9. Add the sugar, twist of salt & pepper and leave to simmer for 15-20 minutes on a low heat.
10. The sauce should have reduced and thickened a little. If you want the sauce to be thicker, simmer for a bit longer. If the sauce is too thick, add some more hot water.
11. Once ready, turn the heat off and tear a few basil leaves up and mix into the sauce. Taste again incase it needs more salt & pepper.

The sauce can then be transferred into a bowl to cool down, and once cool, it will keep in an airtight container in the fridge for a few days, or you can freeze it in portions. Store the cooled down sauce into those ziplock type bags and put in the freezer as they take up less space. When you want to reheat the sauce, just before serving, add a few fresh basil leaves and you will be surprised at how fresh the sauce
will smell and taste!

Chipotle Corn Salsa

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Directions

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Read more at: 
http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-corn-salsa-recipe/index.html

no cook Pimento Cheese

Ingredients:

4 oz grated sharp cheddar

4 oz grated Monterey Jack

1/4 cup cream cheese

1/4 cup mayonaise

1 4oz are pimentos

Directions:

pulse ingredients in food processor till combined but still chunky

Chill before serving

HOMEMADE PIMENTO CHEESE

Spread this on anything for a zippy, tangy, creamy boost.

Why This Recipe Works: The first few attempts were missing something. After a bit more research, we found several versions of this dish that benefit from a small shot of pickle juicebecause of its vinegary, sour flavor. This recipe needs a lot of stirring before the mixture starts to resemble pimento cheese, but don't give up if it's looking dry; after some vigorous stirring, the cheese and liquid ingredients start to combine and smooth out. But don't overmix and make it too smooth--those small, cheesy lumps are what gives pimento cheese its characteristic texture.

Makes about 1 1/2 cups

¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce

Combine all ingredients in medium bowl. 

Using fork, stir vigorously until thoroughly combined. 

Season with salt and pepper.

http://shine.yahoo.com/shine-food/southern-staple-everyone-know-215700421.html