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
INSTANT POT® PASTA BOLOGNESE
Pasta Bolognese that's easy to make and feeds a family.
Provided by Eric Gross
Categories Pasta Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
- Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
- Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
- Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 77.8 g, Cholesterol 61.6 mg, Fat 17.2 g, Fiber 7.9 g, Protein 27.2 g, SaturatedFat 6.7 g, Sodium 655.8 mg, Sugar 6.4 g
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INSTANT POT BOLOGNESE SAUCE (STEP-BY-STEP RECIPE)
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4.9/5 (10)Total Time 55 minsCategory MainCalories 408 per serving
- Sauté stage. Turn the Instant Pot on and press the Sauté function key (it will show Normal, 30 minutes). Once hot, add olive oil, onions, celery, carrots and bacon and cook for 3-4 minutes, stirring a few times. In the meantime, prepare the rest of the ingredients.
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5/5 (8)Total Time 55 minsCategory Main CourseCalories 476 per serving
- Turn your Instant Pot on to "Saute", then add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon as it cooks. Drain if needed, then return to pot.
- Add onion, carrot and celery and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions and peppers cook and give off liquid.
- Add garlic and cook, until fragrant, about 30 seconds. Pour in red wine and cook, stirring often, until reduced, about 2 minutes.
- Add all remaining ingredients (except for heavy cream and basil) and stir, scraping the bottom of the pot to ensure no browned bits remain.
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