Bolognese Meat Sauce in Instant Pot® recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 (16 ounce) package ground beef
½ pound ground pork
½ cup red wine
1 cup passata (crushed tomatoes)
2 tablespoons tomato paste
salt and ground black pepper to taste
½ cup whole milk

Nutrition Info

334.9 calories
carbohydrate: 8.3 g
cholesterol: 72.8 mg
fat: 22.5 g
fiber: 1.7 g
protein: 21 g
saturatedFat: 7.7 g
servingSize: -
sodium: 207 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork, cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine, cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper.

  2. Close and lock the lid. Set Instant Pot® on Pressure Cook function, select high pressure according to manufacturer's instructions. Set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add milk, stir until absorbed into the sauce.

Recipe Yield

6 servings

Recipe Note

Traditional Italian meat sauce (ragu) prepared in an Instant Pot®. When cooking in an Instant Pot®, the amount of liquid is minimal, so there is no additional water or broth required for this recipe. The final consistency is thick enough to toss with pasta, not too runny. Cooks much faster than traditional stovetop version! Just toss with pasta and serve.

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