Satisfying, delicious, and rich, this Instant Pot Bolognese is your favorite Italian restaurant comfort food in your very own kitchen! Recipe tip: prep the ingredients before you start cooking because cooking will go quickly. This will help your sauce cook evenly and develop the best flavor.
1lbsweet Italian pork sausagebulk or de-cased raw sausage
5large cloves garlicminced
¾teaspoondried thyme
1teaspoondried rosemary
½cupred winesee notes below
3tablespoonstomato paste
1 ½teaspoonsalt
28ozcan diced tomatoesnot drained
½cuphalf & half
16oz.pappardelle or tagliatelle pastacooked according to package directions
½cupgrated parmesan cheese
Instructions
Heat the Instant Pot sautéing feature to high heat. Add 2 tablespoons of oil to the pressure cooker pot and heat it until the oil sputters when flicked with water.
Add the onion, carrots, and celery and sauté for 5 minutes, stirring often, or until the onions and celery start to turn translucent.
Add the ground meat and sausage and cook for another 5-6 minutes, crumbling and stirring as you cook, or until the meat has browned.
Stir in the garlic, rosemary, and thyme and sauté for 1 minute, stirring the mixture continuously, or until the spices are fragrant.
Pour in the red wine and sauté for another 1-2 minutes, continuing to stir and cook until the wine and other liquids have evaporated.
Add the tomato paste, salt, and diced tomatoes to the pot. Stir the ingredients into the meat mixture. Turn off the sauté feature, lock on the pressure cooker lid, and set the pressure cooker to cook on high for 30 minutes.
When the pressure cooker is done cooking, quick-release the pressure. Remove the lid once all the pressure has escaped. Stir in the half and half until it's incorporated. Serve the bolognese hot over pappardelle, other pasta, or polenta with grated parmesan cheese!
Notes
1. Leftover bolognese sauce can be stored covered in the refrigerator for 4-5 days. It can also be frozen in a freezer-safe container for 2-3 months.2. Red wine: a dry and full-bodied red wine is best for this recipe. I recommend cabernet sauvignon, chianti, or a cabernet Sauvignon-based red blend. The flavor of the wine will come through in the dish so you don't need a fancy red wine for this, but you at least want a decent one.3. To make this recipe in the Ninja Foodi Tendercrisp pressure cooker, sauté the vegetables and meat on medium-high heat and pressure cook for only 20 minutes. Quick-release the pressure as directed.