Rich and flavorful bolognese sauce made for quick dinners in an instant pot. Get that all-day cooked comfort-food flavor on a busy weeknight. Or if you have more time, slow-cook the sauce on the stove. In this hearty recipe, classic bolognese gets a twist with a low-fat variation with a combination of ground turkey and ground beef.
5 from 4 reviews
Ingredients
2tablespoonunsalted butter, see note for dairy-free
1small yellow onion, minced
1medium carrot, peeled and minced
2celery stalks, minced
3clovesgarlic, minced
1lbground beef, 85/15
1lbground turkey, or sub ground pork
½teaspoonkosher salt
¼teaspoonpepper
5tablespoonstomato paste, see note
28ozcan San Marzano crushed tomatoes, see note
½cupdry white wine, such as pinot grigio
2bay leaves
½cupwhole milk or cream
½cupfreshly grated parmesan cheese
For Serving
1.5lbscooked pasta, either a wide noodle like tagliatelle, or a tube pasta like rigatoni (gluten-free, if needed)
Turn your pressure cooker or Instant Pot to "sauté" setting and adjust the temperature to "more." Once hot, melt butter then add the onion, carrot, celery, and garlic. Cook, occasionally stirring, until the veggies soften and sweat, about 7-8 minutes. Add the ground meat, salt, and pepper. Cook, using a wooden spoon while it cooks to break up and combine the meats, until no longer pink, about 7-8 minutes. For the stove-top version, follow the steps above, in a large heavy-bottomed saucepan over medium-high heat.
Add the tomato paste, stirring to combine. Then add the crushed tomatoes, wine, bay leaves, and milk.
Give it a good stir, then place the lid on the pressure cooker and set the pressure release valve to the steaming position. Set the pressure to "high" pressure for 25 minutes. (For the stove-top version, place the lid on your pan, slightly open for venting, and reduce heat to medium-low. Cook, occasionally stirring, for 1.5-2 hours. If your sauce thickens too much, add ¼ cup of vegetable or chicken broth at a time.)
With a kitchen towel to avoid splatter, carefully move the pressure release valve to the venting position for a manual pressure release. Once the float valve has gone down, open the lid. Stir in the parmesan cheese. Taste and adjust salt and pepper as desired.
Spoon over cooked pasta and serve with parmesan cheese and fresh basil.
Notes
Tomato paste and crushed tomatoes: For an even quicker weeknight pasta, sub out the tomato paste and crushed tomatoes for 28-ounce jar of high-quality marinara (I often use a jar of Rao's Marinara because it's what I always have on hand)Dairy-free: For a dairy-free version, replace the butter with extra virgin olive oil, and skip the milk and parmesan. It will still be very delicious!
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.