Foryoueats: Pressure Cooker Spaghetti Bolognese

Ingredients

• 1 carrot (3.2 oz, 90 g)
• 1 rib celery (3.5 oz, 100 g)
• 1 onion (8.5 oz, 240 g)
• 2 cloves garlic
• 6 button mushrooms
• 8 oz ground beef chuck (about 20% fat)
• 4 oz ground pork (about 20% fat)
• For the Seasonings/Condiments:
• 2 Tbsp extra virgin olive oil
• 1 bay leaf
• ¼ cup red wine (4 Tbsp)
• 1 28-oz can whole peeled or crushed tomato and juice (800 ml)
• ¼ cup chicken or vegetable stock (4 Tbsp)
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 Tbsp unsalted butter
• 2 tsp Diamond Crystal kosher salt (and more to taste)
• freshly ground black pepper
• To Serve:
• 1½ lb spaghetti (4 oz, 113 g of pasta per person)
• 1½ Tbsp Diamond Crystal kosher salt (for boiling the pasta)
• Parmigiano-Reggiano or Parmesan cheese
• parsley (I actually love using cilantro instead of parsley. Have you tried it? So good!)