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!