Instant Pot Bolognese Sauce 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
BOLOGNAISE SAUCE, INSTANT POT AND TRADITIONAL METHODS
You can make this the traditional way or in the Instant pot. The instant pot cuts down on cleanup, as you only have one pot to clean. But you can also make using a large skillet or dutch oven, a standard crock pot, or pressure cooker. TIP: save your cheese rinds if you buy a hunk of parmesan or romano cheese. It adds such a richness of flavor when cooked in with the sauce. Remove after cooking and discard.
Provided by 2cormiers
Categories European
Time 55m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 16
Steps:
- Turn Instant pot on Saute, high heat.
- Add 2 tsp of the oil, onions and carrots; season lightly with garlic salt.
- Saute about 5 minutes or until softened but not browned.
- Remove vegetables to a plate.
- Add half the remaining oil. Add 1 lb of the meat; season lightly with garlic salt.
- Brown meat, breaking up as it cooks. When browned, remove from pot.
- Repeat with remaining oil and meat, season, and sauté til browned.
- Add vegetables and browned meat back to pot. Add wine and chopped garlic.
- Cook 5 minutes til liquid is slightly reduced.
- Add tamari, bouillon, herbs, bay leaves, pepper flakes, parmesan or romano cheese rind, tomatoes with juice, and tomato paste; stir to combine.
- Close and lock the lid. Select "meat" and set for medium pressure, 35 minutes.
- When done, let pressure release naturally, or use the quick pressure release. Remove bay leaves and cheese rind. Serve with hot pasta, zucchini noodles, shirataki noodles, etc; and top with grated parmesan or Romano cheese.
- Traditional method: in large skillet or dutch oven, sauté vegetables in a little oil. Add meat and cook, breaking up, til browned. Add remaining ingredients plus enough water to come up 1" over the level of the meat. Bring to boil, then lower and simmer for 4 - 5 hours, stirring occasionally and adding water as it cooks down. When meat is very tender, and sauce consistency is right, the sauce is ready.
- Crock Pot Method: After sautéing/browning vegetables and meat, place in crock pot with remaining ingredients and ½ cup water. Slow cook on high for 3-4 hours, or low for 6-8 hours. Check halfway through cooking time, stir, add water and adjust time if needed.
Nutrition Facts : Calories 397.2, Fat 24.4, SaturatedFat 8.4, Cholesterol 79.6, Sodium 1288.1, Carbohydrate 15.7, Fiber 3.2, Sugar 7.7, Protein 24
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