Bolognese Meat Sauce In Instant Pot Recipes
INSTANT POT BOLOGNESE SAUCE
Make and share this Instant Pot Bolognese Sauce recipe from Food.com.
Provided by norasingley
Categories Vegetable
Time 1h15m
Yield 6 Cups
Number Of Ingredients 17
Steps:
- Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.
- Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.
Nutrition Facts : Calories 524.7, Fat 46.5, SaturatedFat 20.2, Cholesterol 97, Sodium 101.2, Carbohydrate 7.1, Fiber 1.3, Sugar 2.7, Protein 10.8
CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)
I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
Provided by Little Sand Fairy
Categories One Dish Meal
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.
Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6
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