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BEEF BOURGUIGNONNE
– 
sprigs thyme
sprigs lat-leaf parsley
bay leaves
whole black peppercorns
cup all-purpose lour
lb. beef chuck, trimmed, cubed
Tbsp. olive oil, divided
onion, chopped
garlic cloves, crushed
oz. crimini (baby bella)
mushrooms
Tbsp. tomato paste
Tbsp. brandy
cups low-salt beef broth
cup red wine, preferably
Pinot Noir
pearl onions, peeled
plum tomatoes, diced
medium carrots, peeled, sliced
into ¼"-thick rounds
tsp. kosher salt plus more for
seasoning
 : Cheesecloth
Place thyme, parsley, bay leaves, and
peppercorns in center of a single layer
of cheesecloth. Gather up edges; tie
with kitchen twine to form a bundle for
bouquet garni. Place lour in a medium
bowl; add beef and toss to coat.
Press Warm; set timer for 25 minutes
(add or subtract time as needed) and
press Start to heat the pressure cooker.
Heat 2 Tbsp. oil in the pot. Working in
batches, shake o excess lour from meat
and cook, turning occasionally, until
browned, about 10 minutes. Transfer to
a plate and set aside.
Add chopped onion and remaining
1 Tbsp. oil to pot. Cook, stirring
occasionally, for 2 minutes. Add garlic
and cook for 1 minute. Add mushrooms
and cook, stirring occasionally, until
lightly golden, about 6 minutes. Add
tomato paste and cook, stirring often,
for 2 minutes. Add brandy and cook until
liquid is absorbed, about 2 minutes. Add
broth, wine, pearl onions, tomatoes,
carrots, 2 tsp. salt, the reserved bouquet
garni, and beef with any juices from the
plate. Lock lid in place, making sure vent
is sealed. Press Warm; set timer for
15 minutes and press Start again to cook.
Let pressure release naturally. Remove
lid. Press Warm; set timer for 15 minutes
and press Start again. Heat stew until
thickened, about 15 minutes longer. Press
Cancel to stop cooking. Remove bouquet
garni and season to taste with salt.
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RAGÙ BOLOGNESE
– 
Tbsp. olive oil
oz. pancetta (Italian bacon), cut
into ⅛" cubes
onion, inely chopped
carrot, peeled, inely chopped
celery stalk, inely chopped
garlic cloves, crushed
cup tomato paste
tsp. crushed red pepper lakes
oz. ground beef
oz. ground pork
oz. ground veal
cup red wine
cup milk
cup low-salt chicken broth
Tbsp. heavy cream (optional)
Kosher salt
lb. pasta (such as fettuccine or
pappardelle), cooked al dente
Press Warm; set timer for 30 minutes
(add or subtract time as needed) and
press Start to heat the pressure cooker.
Heat oil in the pot. Add pancetta and
cook, stirring, until golden brown, about
5 minutes. Add onion, carrot, and celery
and cook, stirring often, for 5 minutes.
Add garlic and cook, stirring often, for
1 minute. Add tomato paste and red
pepper lakes and cook, stirring often,
for 2 minutes. Add beef, pork, and veal.
Cook, breaking into small pieces with
the back of a wooden spoon and stirring
occasionally, until lightly browned, about
10 minutes. Add wine and cook for
2 minutes; add milk and broth. Lock lid in
place, making sure vent is sealed. Press
Warm; set timer for 15 minutes and press
Start again to cook.
Release pressure manually by opening
vent. Remove lid; add cream, if using.
Press Warm; set timer for 10 minutes
and press Start again. Continue cooking,
uncovered, until thickened, 5–10
minutes. Press Cancel to stop cooking.
Season to taste with salt.
Add pasta to ragù and toss to coat. Divide
among pasta bowls to serve.
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