9 February, 2018
Instant Pot Bolognese Sauce
Bolognese is one of my favorite Italian dishes of all time. For those who have never had Bolognese, its basically just an amped up, rustic version of spaghetti sauce. What I especially like about Bolognese is that it has so much more depth of flavor than regular spaghetti sauce.
This recipe is from one of my favorite recipe sites, Skinny Taste. This recipe is only 126 calories for a generous 1/2 cup serving (and 3 weight watchers points). Unfortunately, this does not include your pasta (or whatever you use as a base), but a small serving of pasta won’t break the bank! But if you’re looking to really skim down your calories, you can top your spaghetti squash or zoodles with this beautiful Bolognese.
This recipe starts off sautéing some pancetta, using the awesome sauté function on your Instant Pot. You can also use center cut bacon (not regular bacon, as it will be too greasy) for this step, but I highly, highly recommend using the pancetta. When you have finished with the pancetta, add a pat of butter along with minced onion, carrot and celery and cook until soft. Add the hamburger, season with salt and pepper, breaking the meat up until its browned. Add some white wine (author suggests a pinot), and reduce down for about 4 minutes. Add crushed tomatoes and bay leaf and salt and pepper. Cover and cook on high pressure (I used my stew setting) for 15 minutes.
Release your steam and add a bit of half and half and you are ready to go!
Once that steam is released from your pot, your kitchen will be filled with the scent of an Italian trattoria. The smell is amazing! The flavors are so deep and layered, my favorite being the bit of smokiness you get from the pancetta. This is why I strongly recommend using the pancetta over the bacon, as the bacon would be overpower the dish too much for my liking. The veggies almost melt away, leaving just a slight, delightful texture to the ragu.
With sauce made this easy, there is no reason to buy store bought spaghetti sauce ever again! I halved this recipe and had plenty of sauce for a family of 4, along with lunch the next two days.
For the full recipe, follow the link: