INSTANT POT BOLOGNESE

INGREDIENTS

1 -2 Tbsp. olive oil

1 sweet onion, diced

2 carrot, diced

1-pound lean ground beef

4 ounces pancetta, diced

Kosher salt and freshly ground black pepper, to taste

2 Tbsp. 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

Procedure:

1.     Set a 6-qt Instant Pot® to the high sauté setting. Add oil, onion, carrot and cook, stirring often, until onions have become translucent, about 3-4 minutes.

2.     Add ground beef, 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.

3.     Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.

4.     Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.

5.     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.

6.     Select low saute 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 over pasta or polenta.