Flying 4F Ranch Akaushi Ragù alla Bolognese
May 1, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb) Flying 4F Ranch akaushi ground beef
- (2) Mild Italian pork sausage links, castings removed
- (2 oz) Pancetta, finely diced
- (2 tbsp) Extra-virgin olive oil
- (1) Small onion, very finely minced
- (1) Small carrot, very finely minced
- (1 stalk) Celery stalk, very finely minced
- (3) Garlic cloves, minced
- (1/2 tsp (more to taste)) Kosher salt
- (1/2 tsp) Freshly ground black pepper
- (1/2 cup) Dry white wine
- (1 cup) Whole milk
- (2 tbsp) Tomato paste
- (1/2 cup) Crushed tomatoes
- (1 cup) Beef stock
- (1) Bay leaf
- (A pinch) Freshly grated nutmeg
Directions
1. Build the foundation
Set Instant Pot to SAUTÉ. Add olive oil and pancetta, cooking until the fat renders and begins to crisp. Stir in onion, carrot, and celery. Cook slowly until soft, fragrant, and slightly sweetthis is where the depth begins.
2. Brown the Akaushi
Add Flying 4F Ranch Akaushi ground beef and sausage. Cook gently, breaking it up into a fine texture. Season with salt and pepper. Avoid over-browning-let the richness of the Akaushi stay tender and clean.
3. Layer flavor
Stir in tomato paste and cook until it deepens to a rich, rusty color. Pour in white wine and let it reduce by half, concentrating the flavor.
4. Create the signature texture
Add the milk and simmer briefly. This step softens the meat and creates the signature silky texture that defines true Bolognese.
5. Pressure cook
Stir in crushed tomatoes, beef stock, bay leaf, and nutmeg. Seal and cook on HIGH pressure for 30 minutes.
6. Finish with intention
Quick release pressure. Return to SAUTÉ and simmer until thick, cohesive, and velvety. Remove bay leaf and adjust seasoning as needed. Serving the Flying 4F Way. Serve over tagliatelle or pappardelle, allowing the sauce to cling to every strand.
Finish with:
- Freshly grated Parmigiano-Reggiano
- A drizzle of quality olive oil
