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.
