Instant Pot Bolognese
Bolognese in the Instant Pot with beef and red wine delivers rich, slow-cooked flavor in minutes.
Servings: 4 servings
Calories: 434
Equipment
- Meat chopper optional
Ingredients
- 1 pound extra lean ground beef *
- 1 onion diced (about ½ cup)
- 1 clove garlic minced
- 6 ounces spaghetti uncooked, broken in half
- 20 ounces tomato pasta sauce 1 jar
- 1 cup water
- ¾ cup red wine
- ¼ cup milk
- ½ teaspoon freshly ground black pepper
- ¼-½ cup freshly shredded parmesan cheese
Instructions
- Select SAUTE setting on Instant Pot. Add beef, onion, and garlic and cook for 8 minutes, until beef is browned. Use a meat chopper or wooden spoon to break up meat as it is browning. Once complete, press CANCEL.
- Add sauce, water, and wine, stir until combined, then add spaghetti and stir.
- Using MANUAL setting, set for 8 minutes, then quick release.
- Stir In milk and pepper, cover, and allow to rest for 5 minutes to thicken. Serve and sprinkle with parmesan cheese.
Notes
*If not using extra lean ground beef, drain some of the fat (or soak up with a paper towel) before step 2.
- Refrigerate leftovers up to 4 days, or freeze in zip bags for up to 3 months. To save space, fill the bags and lay flat until frozen.
Nutrition
Calories: 434 | Carbohydrates: 45g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 870mg | Potassium: 1046mg | Fiber: 4g | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 5mg