Instant Pot Bolognese
Instant Pot Bolognese - make Italian style bolognese sauce in the Instant Pot. So rich and delicious and ready in a fraction of the traditional recipe!
Servings: 6
Ingredients
- 2 Tablespoons olive oil
- 2 medium carrots peeled and finely chopped
- 1 medium onion finely chopped
- 2 celery ribs finely chopped
- 3 sprigs fresh oregano chopped (or 1 1/2 tsp dried)
- 6 fresh basil leaves chopped
- 1 Tablespoon fresh parsley chopped
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 pound ground beef
- 1 28 oz can crushed tomatoes
- 2 Tablespoons tomato paste
- 1/4 cup red wine can sub beef broth
- 2 bay leaves
- 12 oz dried pasta
Instructions
- Set your Instant Pot on Saute. Add olive oil and carrots and cook until the carrots very lightly browned, about 5 minutes.2 Tablespoons olive oil, 2 medium carrots
- Add in onion and celery and cook for 3 minutes, until the onions are translucent.1 medium onion, 2 celery ribs
- Stir in oregano, basil, parsley, garlic, and salt. Cook for about 1 minute until fragrant.3 sprigs fresh oregano, 6 fresh basil leaves, 1 Tablespoon fresh parsley, 4 cloves garlic, 1 teaspoon salt
- Add ground beef and cook for 5 minutes, breaking apart until lightly browned.1 pound ground beef
- Mix in crushed tomatoes, tomato paste, wine, and bay leaves. Lock the lid in place and cook for 30 minutes under high pressure.1 28 oz can crushed tomatoes, 2 Tablespoons tomato paste, 1/4 cup red wine, 2 bay leaves
- When there is about 10 minutes left of cook time, start to cook pasta according to the package instructions.12 oz dried pasta
- Let the Instant Pot naturally release pressure for 10 minutes before venting.
- Serve over cooked pasta
Nutrition
Calories: 374kcal | Carbohydrates: 25g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 520mg | Fiber: 3g | Sugar: 4g
