Instant Pot Bolognese
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 sweet onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 pound lean ground beef
- ½ pound ground pork
- 4 ounces pancetta, diced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup tomato paste
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ¾ cups dry red wine
- 1 (28-ounce) can crushed tomatoes
- ½ cup beef stock
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- 2
Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
- 3
Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
- 4
Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
- 5
Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- 6
Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste.
- 7
Serve immediately.
