Bolognese Meat Sauce in Instant Pot®

Traditional Italian meat sauce (ragu) prepared in an Instant Pot®. When cooking in an Instant Pot®, the amount of liquid is minimal, so there is no additional water or broth required for this recipe. The final consistency is thick enough to toss with pasta, not too runny. Cooks much faster than traditional stovetop version! Just toss with pasta and serve.

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork; cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine; cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper.

Step: 2

Close and lock the lid. Set Instant Pot® on Pressure Cook function; select high pressure according to manufacturer’s instructions. Set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.

Step: 3

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Add milk; stir until absorbed into the sauce.

Per Serving: 335 calories; protein 21g; carbohydrates 8.3g; fat 22.5g; cholesterol 72.8mg; sodium 207mg.

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This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .