You can learn more about ragu modenese in our long version, as well as a recipe if you don't have an instant skillet, here.
How to make quality pasta in restaurants
One final note: the biggest difference between restaurant quality pasta and the pasta you make at home is the way you finish and sprinkle the pasta. The best way to finish this specific sauce is to cook the pasta 1 minute ahead of package time, then drain and transfer to a nonstick skillet with about 1/4 - 1/2 cup sauce per serving. Once the pasta is well in sauce, add chili cheese flakes as desired, and place on the plate. Take advantage immediately.
Pot Ragu Instant Modenese Recipe
Cooking time 2 hours 30 min
Total time 2 hours 45 min
- 2 soup spoon Extra virgin olive oil
- 1/2 little onion
- 1 little carrot
- 2 stems celery
- 4 4 ounces Prosciutto di Parma chopped
- 4 4 ounces mortadella chopped
- 1 book ground pork
- 1 parmesan crust about two ounces
- 1/2 liter chicken soup sodium free
- 2 cups Parmigiano Reggiano Cheese finely grated
- Finely chop the onion, carrots, and celery.
-
Chop your proscuitto, your mortadella and your ground pork.
-
Add olive oil to the instant skillet and select to jump high. When hot, add the onions, carrots, and celery. Caramelize, stirring occasionally, about 5 minutes.
-
Add meats, Parmesan zest, and just enough broth to just barely cover (about 1/2 qt) in skillet. Cover and set on high pressure for 2 hours and 15 minutes.
-
When the time is up, quickly release, then remove the Parmesan crust.
-
Set the heat again to sauté over high heat and cook, stirring, until the sauce is reduced to your liking, 5 to 10 minutes. Add the cheese and enjoy.
