Pressure Cooker Spaghetti Bolognese

• Meat

  • 1/2 lb Ground beef chuck
  • 1/4 lb Ground pork

• Produce

  • 1 (100 g celery stalks
  • 1 (240 g large onion, large
  • 1 (90 g carrot
  • 2 tsp Basil, dried
  • 1 Bay leaf
  • 2 cloves Garlic
  • 6 Mushrooms, white
  • 2 tsp Oregano, dried
  • 1 Parsley

• Canned Goods

  • 3/4 cup Vegetable or chicken broth

• Pasta & Grains

  • 1 Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/3 cup Red wine

• Other

  • 1 28-oz (800 ml whole peeled (preferred or crushed tomato can and their juice
  • 2 tsp Kosher salt and more to taste

Found on justonecookbook.com

Ingredients

• 1 (90 g) carrot
• 1-2 (100 g) celery stalks
• 1 (240 g) large onion
• 2 cloves garlic
• 6 white mushrooms
• 2 Tbsp. olive oil
• 1 bay leaf
• ½ lb. (228 g) ground beef chuck (about 20% fat)
• ¼ lb. (113 g) ground pork (about 20% fat)
• ⅓ cup (80 ml) red wine
• 1 28-oz (800 ml) whole peeled (preferred) or crushed tomato can and their juice
• ¾ cup (180 ml) vegetable or chicken broth
• 2 tsp. dried oregano
• 2 tsp. dried basil
• 2 Tbsp. unsalted butter
• 2 tsp. kosher salt and more to taste
• Freshly ground black pepper
• Spaghetti (1/4 lb. or 100-110 grams per person)
• 2 Tbsp. Kosher salt for boiling pasta
• Parmesan cheese
• Parsley

Directions

• Gather all the ingredients.
• Cut carrot, celery, and onion into small, roughly equal-size chunks. If you don’t have a food processor, simply mince them by hand.
• Put the vegetables m in the food processor and pulse a few times until desired consistency is reached. If a few pieces are too large, do not continue with food processor to get them chopped as you will over-chop the rest. Just mince those remaining pieces by hand. Set aside.
• Mince the garlic. Brush off any dirt and debris from mushrooms and slice them. Alternatively, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms (they absorb water like sponge).
• Press the “Sauté” button on your Instant Pot and heat 2 Tbsp. olive oil.
• Add minced garlic and 1 bay leaf and stir until fragrant.
• Add the minced vegetables and sauté until onion is tender.
• Add the meat and mix with the rest of ingredients in the pot.
• Add ⅓ cup (80 ml) red wine and stir, scraping the juicy bits stuck to the bottom and side of the pot and evaporate the alcohol completely, about 5-7 minutes.
• Add 1 28-oz (800 ml) whole tomatoes (crushed before adding) or crushed tomatoes and ¾ cup (180 ml) vegetable broth.
• Add sliced mushrooms, 2 tsp. dried oregano, and 2 tsp. dried basil on top.
• Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “sauté” mode. Press the “manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 20 minutes.
• If you’re using a stove-top pressure cooker, you won’t have any buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 20 minutes.
• When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the Venting position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 mins.
• I usually start cooking pasta and let the pressure cooker de-pressurizing naturally. Boil a large pot of water (4-5 QT), add 2 Tbsp. kosher salt (Add 4 Tbsp. if you really want to season pasta well (read here), and boil your choice of pasta. Cook according to the package instruction and drain the pasta.
• After de-pressurizing is completed, unlock the lid and add 1 Tbsp. unsalted butter and freshly ground black pepper. Taste the spaghetti sauce, and if necessary, season with kosher salt (I added about 2 tsp here). If the sauce is too thin or “soupy”, turn on “Saute” mode and reduce the sauce to the consistency your like (I did not need to do that).
• Finely mince fresh parsley. Serve the spaghetti sauce over the pasta. Sprinkle chopped parsley and grated parmesan cheese. Enjoy!
• To freeze bolognese sauce (its good for 1 month), I recommend packing the sauce in individual portions so you can enjoy later on. Its great emergency food if youre really behind on prepping a meal. Thaw in the fridge overnight and re-heat in a pot over very low heat on the stovetop to enjoy.