Instant Pot Bolognese
https://damndelicious.net/2019/10/29/instant-pot-bolognese/
Equipment
- Instant Pot
Ingredients
- 1 ½ Tbsp Unsalted butter
- 1 Sweet onion diced
- 1 Carrot diced
- 1 Celery rib diced
- 425 g Lean ground beef
- 200 g Ground pork
- 120 g Pancetta diced
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
- ¼ cup Tomato paste
- 3 cloves Garlic minced
- 2 tsp Dried oregano
- ¼ tsp Crushed red pepper flakes
- Pinch Ground nutmeg
- Pinch Ground cinnamon
- ¾ cups Dry red wine
- 1 can Crushed tomatoes 28 oz / 830 ml
- ½ cup Beef stock
- ¼ cup Heavy cream
- 2 Tbsp Fresh parsley leaves chopped
Instructions
- Set your Instant Pot® to the high saute setting and melt butter.
- Add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add ground beef, pork, pancetta, salt and pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
- Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
- 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.
- 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.
- DONE!