- This topic has 0 replies, 1 voice, and was last updated June 26, 2019 at 7:24 pm by .
- June 26, 2019 at 7:24 pm #576899
2 tbs extra-virgin olive oil
1 1/2 cups onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1 1/2 lb ground beef
3 cloves garlic, minced
1 tsp kosher salt or to taste
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 cup dry red wine or white
1/2 cup chicken stock
2 bay leaves
28-oz can crushed tomatoes
3 tbs tomato paste
2 tbs parsley
1/3 cup heavy cream
1 oz parmesan, grated
Select the Instant Pot sauté button. When the display reads “hot,” add the oil and chopped vegetables. Cook, stirring, for about 4 min, or until the onion is softened.
Add the ground beef, garlic, salt, pepper, and thyme and continue cooking, stirring frequently, until the meat is no longer pink. Drain and discard excess fat, if desired.
Add the wine and chicken stock and stir, scraping up any browned bits stuck on the bottom of the pot.
Add the bay leaves and crushed tomatoes to the Instant Pot.
Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer’s instructions for a quick release.
Stir the tomato paste into the sauce and switch to the sauté function. Simmer the sauce for about 5 to 6 minutes, or until thickened.
Add the parsley and cream to the sauce and heat through.
Toss the sauce with about 1 pound of hot, cooked and drained pasta. Transfer the pasta and Bolognese sauce to a serving bowl.
Serve the pasta and sauce with fresh shredded or grated Parmesan cheese and extra chopped parsley, if desired. Serves 6
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