Instant Pot Bolognese Sauce Recipe
Try this Instant Pot Bolognese Sauce Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup milk
- 1 bay leaf
- 2 cloves garlic minced
- 2 stalks celery diced
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 tablespoon butter
- 1/2 cup dry white wine
- 1 onion, diced
- 1/2 lb ground beef
- 6 oz tomato paste
- salt and freshly ground pepper
- 1/2 lb ground pork
- 1/4 cup minced fresh parsley divided
- 15 oz crushed tomatoes
- 1/2 tablespoon fish sauce or to taste
- Carbohydrate 18.7368662316591 g
- Cholesterol 49.1811327058063 mg
- Fat 13.803396382876 g
- Fiber 4.16404911734855 g
- Protein 15.5914059041607 g
- Saturated Fat 5.93067287363788 g
- Serving Size 1 1 -6 servings of pasta (321g)
- Sodium 3918.77418420223 mg
- Sugar 14.5728171143106 g
- Trans Fat 1.73522856050947 g
- Calories 255 calories
Add the butter and oil to the Instant Pot on sear. When hot, add the onion, carrot, celery, garlic, and half of the parsley. Cook, stirring, until the vegetables are soft, but not brown. Add the meat to the pot and cook, breaking up. You don’t need to brown the meat, you just want to cook it to the point where it breaks up and the meat is no longer pink. Add the wine and cook it down until it is mostly evaporated.Stir in the crushed tomatoes, tomato paste, milk, and bay leaf. Put the lid on, set the pressure to high and cook time to 30 minutes. Quick release the pressure when cooking time is completed.Give the sauce a stir, then add 1/2 tablespoon of fish sauce and taste, adjusting with salt and pepper as needed. Enjoy with pasta!
