Instant Pot Bolognese
Ingredients
- ▢4 ounces pancetta, or center cut bacon, chopped
- ▢1 tablespoon unsalted butter
- ▢1 large white onion, minced
- ▢2 celery stalks, about 3/4 cup, minced
- ▢2 carrots, about 3/4 cup, minced
- ▢2 lb lean ground beef
- ▢1/4 cup dry white wine, such as Pinot Grigio
- ▢2 28 oz cans crushed tomatoes , (I love Tuttorosso)
- ▢3 bay leaves
- ▢1/2 teaspoon kosher salt and fresh black pepper, to taste
- ▢1/2 cup half & half cream
- ▢1/4 cup chopped fresh parsley
Instructions
- Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
- Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
- Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
- Add the wine and cook until it reduces down, about 3-4 minutes.
- Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
- Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.
3 POINT
Nutrition
Serving: 1 /2 generous cup, Calories: 191 kcal, Carbohydrates: 12.5 g, Protein: 12 g, Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 124 mg, Sodium: 568 mg, Fiber: 0.5 g, Sugar: 6.5 g
