One-Pot Instant Pot Spaghetti Bolognese

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My favorite Bolognese sauce that I ever made was Marcella Hazan’s version that takes about seven hours to make.  This recipe incorporates the dairy element of that recipe yielding a richness to the dish that would otherwise be missing. Brian has an aversion to celery, and I didn’t have any, but I will put it in next time.  By the time the sauce has finished cooking the vegetables are hardly recognizable. 

While the dish still takes some time to make (about 2 hours from start to finish), it’s worth it in the end.  There is so much flavor, and they are all well-melded together.

By cooking it all in the instant pot, I prevented the RV from getting hot, minimized the number of dishes to do at the end of the meal, and saved a little space in the grey tank by not having pasta water to dump.

Serves 4

Equipment: Instant Pot, Stove Top Pressure Cooker, or Other Multi-Cooker

Ingredients:

  • 2 Tbs butter
  • 2 Tbs olive oil
  • 1 cup diced onions
  • ¾ cup diced carrots
  • ¾ cup diced celery
  • 4 cloves garlic, minced
  • ¾ pound ground meat (beef, ground pork, bulk Italian sausage, ground turkey)
  • 1 cup whole milk
  • 1 cup white wine
  • 28-ounce can whole San Marzano tomatoes
  • 1 cup beef broth
  • 12 oz dried spaghetti, broken
  • Salt
  • Pepper
  • Crushed Red Pepper (optional)
  • Parmesan cheese, grated or shredded

How To:

  • Turn on the Saute function on IP to high heat and wait until it is HOT.
  • Add the butter and olive oil to the pot.
  • When the butter has melted, add the onions, carrots, and celery.  Saute about 5 minutes until onion is soft.
  • Add garlic and saute 1-2 minutes, being careful not to burn the garlic.
  • Season the vegetables with salt and black pepper.
  • Add meat to the pot and saute until cooked through breaking into small pieces.
  • Add milk and continue to cook on high saute until the liquid is absorbed (about 20 minutes).
  • Add wine to the pot and cook on high saute until the liquid is absorbed (about 20 minutes).
  • Add tomatoes and beef broth to the pot breaking tomatoes with a spoon.
  • Cover with the IP vent in the closed position and cook on the “Soup” mode for 30 minutes of high pressure.
  • Quick-release pressure and add spaghetti, pushing noodles below liquid level. 
  • Cook on manual high pressure for 4 minutes.
  • Release pressure, remove the lid, and stir thoroughly.
  • Serve with crushed red pepper and parmesan cheese.
  • ENJOY!

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