instant pot bolognese
a couple of umami-boosting tips:
if you have a spare parmesan rind hanging around, add it to the pot when you pour in not just pasta sauce. For the final seasoning, you can add a dash of soy sauce instead of salt to make things even more savory, if you like.
1 tablespoon olive oil
1 pound ground pork or beef (or mixture of the two)
2 medium carrots, peeled or scrubbed, and roughly chopped
1 jar not just pasta sauce
¼ cup whole milk
¼ teaspoon ground nutmeg
1 cup basil, roughly chopped
kosher salt and black pepper
1 pound dried pasta (cooked according to package instructions) and grated parmesan, to serve.
*optional dash of soy sauce.
1. set the instant pot to sauté setting and heat the oil until it begins to shimmer. Add the ground meat and ½ teaspoon salt and brown meat, stirring occasionally, about 7 minutes.
2. add carrots, not just pasta sauce, milk and nutmeg. switch the setting to manual, cover instant pot and set to cook 15 minutes at high pressure.
4. Do a natural release or quick release – if the sauce is too thin, cook on sauté setting for a couple of minutes. off heat stir in basil and season to taste with salt (or a dash of soy sauce) and black pepper.
**When you boil your pasta, reserve 1/2 cup of the starchy water. toss pasta with the bolognese in a nonstick skillet, thinning with pasta water as needed.