Instant Pot Bolognese
A couple of umami-boosting tips for this Instant Pot Bolognese:
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.
You can use 10 Veggie or Creamy Basil Not Just Pasta Sauce here!
PS – No pressure cooker? No problem. Use a Dutch oven or other high-walled pot. Cover the pot in Step 2, and let simmer on medium-low for 40-45 minutes.
1 T olive oil
1 lb beef, pork, or a combo
2 medium carrots, peeled and chopped
1 jar not just pasta sauce
1/4 cup whole milk
1/4 tsp ground nutmeg
Kosher salt & black pepper
1 pound dried pasta (cooked according to package instructions)
- Optional dash of soy sauce and/or parmesan rind
Grated parmesan, to serve
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.
- 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.
- 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.