Cookbook Demo at the Market! Ivy Manning with "Instant Pot Italian"
This Saturday, June 16th, we welcome the talented and prolific Ivy Manning to the Market! Ivy has joined us in years past, as she has authored many amazing cookbooks. This Saturday, she'll be on site with her latest cookbook, "Instant Pot Italian". She'll be on site from 10AM-12:30PM, with samples of the Bolognese Sauce from her book. (And, of course, she'll have copies of the book available for sale as well! Could be a perfect Father's Day gift?!)
More about the book (plus the recipe for her Bolognese Sauce):
The Instant Pot has made getting dinner on the table easier than ever. And Italian food is a perfect partner for your Instant Pot—think rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and more. This authorized Instant Pot cookbook by Portland author Ivy Manning offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot’s many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall Farro with Pears and Walnuts, Corona Beans with Tomato and Sage) as well as slow stews and braises (Tuscan Beef Stew, Chicken with Creamy Artichoke Sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too—set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.
Makes 6 cups sauce, serves 8
Active time: 20 minutes Total time: 1 hour, 25 minutes
The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma simmered it for hours on the stove. Serve the sauce old-school style over spaghetti, or try it on potato gnocchi.
8 ounces ground beef (preferably ground chuck)
8 ounces ground pork
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 celery rib, finely chopped
1/4 cup diced pancetta, from a 1/2-inch thick slab, or thick-cut bacon, chopped
1/4 teaspoon baking soda
1/4 cup tomato paste
1/2 cup dry vermouth or dry white wine
2 cups canned crushed tomatoes
1/2 cup Homemade Beef Broth, or canned low-sodium broth
1 (3-inch long) Parmesan cheese rind
1 bay leaf
1/2 cup cream (optional)
Salt and freshly ground pepper
Select “Sauté” and adjust appliance to “High/More” heat. When the pot is hot, add the ground meats and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
Return the pot to the appliance and add the oil. Add the onions, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring constantly, until it begins to brown, 1 minute. Add the wine and simmer for 1 minute to burn off some of the alcohol, scraping up browned bits on bottom of pot. Press “Cancel.”
Return the meat to the pot along with the tomatoes, broth, cheese rind, and bay leaf. Lock on the lid, select the pressure cook function and adjust to HIGH pressure for 45 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream and stir to combine. Season the sauce with salt and pepper to taste.
---From Instant Pot Italian (Houghton Mifflin Harcourt, 2017) by Ivy Manning, all rights reserved.