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!