Instant Pot bolognese is a hearty and delicious pasta dish made with sausage, ground beef, and plenty of vegetables in a creamy sauce.
Prep Time20 minutesmins
Cook Time50 minutesmins
Venting Time10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: American, Italian
Servings: 6
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
1small onionquartered
2large carrotscut into chunks
2stalks celerycut into chunks
2clovesgarlic
½poundground beef
½poundItalian sausage
2tablespoonsolive oil
2tablespoonstomato paste
1cupdry red wine
1 ½ cupswater
2sprigsfresh rosemary
10 sprigsfresh thyme
1leaflarge bay leaf
1pieceparmesan rindoptional
½cupheavy cream
Instructions
Add quartered onion, carrot pieces, celery, and garlic to a food processor. Pulse until the vegetables are minced.
Heat the Instant Pot with the saute function on normal. Add ground beef & sausage. Brown the meat stirring occasionally, for about 7 minutes. Remove meat with a slotted spoon, leaving the liquid in the pot.
Add the olive oil and minced vegetables, then brown the vegetables on the saute function for about 10 minutes.
Stir in tomato paste and cook for 1 minute.
Deglaze the Instant Pot with wine, scraping up any browned bits off the bottom of the pan with a wooden spoon.
Tie the rosemary and thyme into a bunch with kitchen twine. When the wine has reduced slightly, add the water, herbs, bay leaf, and parmesan rind, if using.
Attach the Instant Pot lid with the valve in the seal position. Set it for 25 minutes. When timer rings, switch the valve to the “venting” position to manually vent. (Be careful to stand well back from the steam!)
Turn the Instant Pot back to the "saute- normal" function. Stir in the heavy cream and cook for 5 minutes, stirring often until the sauce has thickened and the cream has cooked into the sauce.
Serve with pasta or polenta with extra parmesan shaved on top.
Notes
This recipe can also be made with ground turkey, chicken, or pork instead of beef. Use a dry red wine like Malbec or Cabernet Sauvignon in this recipe- avoid lighter wines.Use heavy cream in this recipe, since milk will thin the sauce too much.