Instant Pot Bolognese
Beef, Italian, Pasta, Pork, Pressure Cooker
Ingredients
Sauté Pork:
4 ounces pancetta (or center cut bacon), chopped
Sauté Vegetables:
1 tablespoon unsalted butter
1 medium white onion, minced
4 celery stalks (about 1 1/2 cup), minced
4 carrots (about 1 1/2 cup), minced
½ cup mushrooms, minced
10 oz sun dried tomatoes, diced
Brown Meat:
2 lb lean ground beef
1 lb Italian sausage, uncased
2 cloves garlic, minced
½ tsp red pepper flakes
Deglaze & Pressure Cook:
1/4 cup red wine or sherry
2 (28 oz) cans crushed tomatoes
4 bay leaves
2 tbsp Italian seasoning or oregano
3/4 teaspoon kosher salt and fresh black pepper, to taste
Finish:
1 cup half & half cream
1/4 cup chopped fresh parsley
Directions
Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
Add the butter, onion, celery, carrots, mushrooms, sun dried tomatoes. Cook until soft, about 6 to 8 minutes. Remove to a bowl and set aside.
Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté about 4 to 5 minutes, until browned, breaking the meat up into smaller pieces as it cooks.
Add the garlic and red pepper flakes, and stir for another minute or two. Stir the vegetables back in, then add the wine and cook until it reduces down, about 3-4 minutes.
Add the crushed tomatoes, bay leaves, Italian seasoning/oregano, salt and fresh cracked black pepper; cover and cook on high pressure for 15 minutes.
Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.
Nutrition
Amount Per Serving: Freestyle Points: 7
Points +: 5
Calories: 191
Total Fat: 8.5g
Saturated Fat: 4g
Cholesterol: 124mg
Sodium: 568mg
Carbohydrates: 12.5g
Fiber: 0.5g
Sugar: 6.5g
Protein: 12g