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Pressure Cooker Ragù Bolognese

Ingredients

• cup (225 milliliters) homemade or store-bought low-sodium chicken stock
• 4 packets powdered gelatin (1 ounce/30 grams)
• 2 tablespoons (30 milliliters) extra-virgin olive oil
• 1/2 pound (225 grams) finely diced pancetta
• 1 large onion, finely minced (about 1 1/2 cups/300 grams)
• 2 large carrots, finely chopped (about 1 cup/200 grams)
• 2 large stalks celery, finely chopped (about 1 cup/200 grams)
• 4 medium cloves garlic, minced (about 4 teaspoons/15 grams)
• 1/4 cup fresh sage leaves, minced (about 1/4 ounce/8 grams)
• 1/2 cup fresh parsley leaves, minced (about 1/2 ounce/15 grams), divided
• 1/2 pound (225 grams) finely minced chicken livers
• 2 pounds (900 grams) ground beef chuck (about 20% fat)
• 1 pound (450 grams) ground pork shoulder (about 20% fat)
• Kosher salt and freshly ground black pepper
• 2 cups (450 milliliters) dry red wine
• 1 (14-ounce/400-gram) can crushed tomatoes, preferably San Marzano
• 1 1/2 cups (350 milliliters) heavy cream, divided
• 2 bay leaves
• 3 ounces (80 grams) finely grated Parmesan cheese
• 1 to 2 tablespoons (15 to 30 milliliters) Vietnamese or Thai fish sauce
• 1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams)

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