SIZE
For 4
PREPARATION
10 min prep (40 min cook time)
DIFFICULTY
- Level 1
- Level 2
A couple of umami-boosting tips for this Instant Pot Bolognese:
If you have a spare parmesan rind hanging around, add it to the pot when you pour in not just pasta sauce. For the final seasoning, you can add a dash of soy sauce instead of salt to make things even more savory, if you like.
PS – No pressure cooker? No problem. Use a Dutch oven or other high-walled pot. Cover the pot in Step 2, and let simmer on medium-low for 40-45 minutes.
If you have a spare parmesan rind hanging around, add it to the pot when you pour in not just pasta sauce. For the final seasoning, you can add a dash of soy sauce instead of salt to make things even more savory, if you like.
PS – No pressure cooker? No problem. Use a Dutch oven or other high-walled pot. Cover the pot in Step 2, and let simmer on medium-low for 40-45 minutes.
Ingredients
1 T | olive oil |
1 lb | beef, pork, or a combo |
2 medium | carrots, peeled and chopped |
1 jar | not just pasta sauce |
1/4 cup | whole milk |
1/4 tsp | ground nutmeg |
kosher salt & black pepper |
1 pound | dried pasta (cooked according to package instructions) |
Optional dash of soy sauce and/or parmesan rind |
grated parmesan, to serve |
Process
1
Set the Instant Pot to sauté setting and heat the oil until it begins to shimmer. Add the ground meat and ½ teaspoon salt and brown meat, stirring occasionally, about 7 minutes.
2
Add carrots, not just pasta sauce, milk and nutmeg. switch the setting to manual, cover instant pot and set to cook 20 minutes at high pressure.
3
Do a natural release or quick release – if the sauce is too thin, cook on sauté setting for a couple of minutes. Off heat stir in basil and season to taste with salt (or a dash of soy sauce) and black pepper.
4
**When you boil your pasta, reserve 1/2 cup of the starchy water. toss pasta with the bolognese in a nonstick skillet, thinning with pasta water as needed.
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