Instant Pot Bolognese
"Discover the magic of Instant Pot bolognese sauce! This straightforward recipe captures the rich, deep flavors typically developed through lengthy simmering, but it's prepared in a fraction of the time, making it a perfect choice for busy weeknights."
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Ingredients
- 4 ounces pancetta
- 2 celery stalks
- 2 carrots
- 2 lb lean ground beef
- 1/4 cup dry white wine
- 2 28 oz cans crushed tomatoes
- 3 bay leaves
- 1/2 teaspoon kosher salt and fresh black pepper
- 1/2 cup half & half cream
- 1/4 cup chopped fresh parsley
- 1 large white onion
- 1 tablespoon unsalted butter
Equipment Needed
- Instant Pot
Instructions
- 1
Set your Instant Pot to the sauté function, and gently cook the pancetta on low heat until the fat has rendered, which should take approximately 4 to 5 minutes.
- 2
Incorporate the butter along with the onion, celery, and carrots, and continue to sauté until they become tender, about 6 to 8 minutes.
- 3
Introduce the ground meat to the pot, seasoning it with 3/4 teaspoon of salt and adjusting the black pepper to your preference. Cook until the meat is browned, around 4 to 5 minutes, using a wooden spoon to break it into smaller chunks as it browns.
- 4
Pour in the wine and allow it to simmer until it has reduced, which will take about 3 to 4 minutes.
- 5
Stir in the crushed tomatoes, bay leaves, 3/4 teaspoon of salt, and freshly cracked black pepper; secure the lid and set the Instant Pot to high pressure for 15 minutes.
- 6
Once cooking is complete, let the pressure release naturally. Stir in the half & half and sprinkle with parsley for garnish; serve this rich sauce over your choice of pasta, zucchini noodles, or spaghetti squash.