Name: Instant Pot Bolognese
Yield: 10 servings
Cuisine: American
Ingredients: 4 ounces pancetta (or center cut bacon, chopped); 1 tablespoon unsalted butter; 1 large white onion (minced); 2 celery stalks (about 3/4 cup, minced); 2 carrots (about 3/4 cup, minced); 2 lb lean ground beef; 1/4 cup dry white wine (such as Pinot Grigio); 2 28 oz cans crushed tomatoes (I love Tuttorosso); 3 bay leaves; 1/2 teaspoon kosher salt and fresh black pepper (to taste); 1/2 cup half & half cream; 1/4 cup chopped fresh parsley

Instructions

6 steps

Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.

5 min

Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.

6 min

Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.

4 min

Add the wine and cook until it reduces down, about 3-4 minutes.

4 min

Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.

15 min

Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.

Progress

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