s INSTANT POT BOLOGNESE ****
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s INSTANT POT BOLOGNESE ****
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Ingredients
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Instructions *** 1-5-20 very good *** Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies! Instant Pot Bolognese - Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies! There’s honestly nothing better than this. A giant bowl of pasta smothered in the meatiest, heartiest bolognese sauce ever, sprinkled with freshly grated Parmesan and paired with a glass of red wine. Nope, nothing better, especially in this cold Chicago fall season we’re having right now. I That vat is conveniently the Instant Pot, which helps cook the bolognese in just 1 hour. I know. No more 3-4 hour bolognese sauces. The pressure cooker makes this too easy and fast, and it infuses the flavors even more, making this my all-time favorite bolognese sauce. It’s also enough for 8 servings so it’s perfect for company or for leftovers because let’s be honest – it’s too cold to go out to eat right now! INSTANT POT BOLOGNESE yield: 8 SERVINGSprep time: 20 MINUTEScook time: 1 HOURtotal time: 1 HOUR 20 MINUTES Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies! INGREDIENTS: 1 1/2 tablespoons unsalted butter 1 sweet onion, diced 1 carrot, diced 1 celery rib, diced 1 pound lean ground beef 1/2 pound ground pork 4 ounces pancetta, diced Kosher salt and freshly ground black pepper, to taste 1/4 cup tomato paste 3 cloves garlic, minced 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes Pinch of ground nutmeg Pinch of ground cinnamon 3/4 cups dry red wine 1 (28-ounce) can crushed tomatoes 1/2 cup beef stock 1/4 cup heavy cream 2 tablespoons chopped fresh parsley leaves DIRECTIONS: Set a 6-qt Instant Pot® to the high saute setting. 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, 1 teaspoon salt and 1/2 teaspoon 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. Serve immediately. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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