I haven't actually kept track of what the trigger is that leads me to break out the Dutch oven and start grinding meat year after year—it could be the changing weather, the lack of fresh summer produce, or perhaps the displays of Christmas decorations that go up immediately after Halloween—but ragù Bolognese is the only dish I'll make year after year, like clockwork. Good thing I love the stuff. This year, in the midst of some epic pressure cooker testing (stay tuned for the results), I decided to see if I could adapt the recipe to work in a pressure cooker, hopefully cutting down on cooking time while building flavor in the process.