Instant Pot Bolognese Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 1/2 pounds ground beef
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup dry red wine, or white
- 1/2 cup chicken stock
- 2 bay leaves
- 1 can crushed tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons Italian flat-leaf parsley, plus more for optional garnish
- 1/3 cup heavy cream
- 1 pound hot cooked pasta, for serving
- 1 ounce Parmesan cheese, grated, for serving
Instructions
- 1
Gather the ingredients.
- 2
In a 6-quart Instant Pot, select the sauté button. When the display reads "hot," add the oil and diced vegetables—onion, carrots, and celery. Cook, stirring, for about 4 minutes, or until the onion is softened.
4 min - 3
Add the ground beef, garlic, salt, pepper, and thyme and continue cooking, stirring frequently, until the meat is no longer pink. Drain and discard excess fat, if desired.
- 4
Add the wine and chicken stock and stir, scraping up any browned bits stuck on the bottom of the pot.
- 5
Add the bay leaves and crushed tomatoes to the Instant Pot.
- 6
Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.
20 min - 7
Stir the tomato paste into the sauce and switch to the sauté function. Simmer the sauce for about 5 to 6 minutes, or until thickened.
5 min - 8
Add the parsley and cream to the sauce and heat through.
- 9
If serving with pasta, toss the sauce with about 1 pound of hot, cooked and drained pasta. Transfer the pasta and Bolognese sauce to a serving bowl.
- 10
Serve the pasta and sauce with fresh grated Parmesan cheese and extra chopped parsley, if desired.
Nutrition
Per serving (based on 6 servings)
