Description
Here’s a streamlined Bolognese sauce that is ready in under an hour in a pressure cooker and tastes like you spent three times as long to make it.
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds ground pork, divided
- 2 medium yellow onions, finely chopped (about 2 1/2 cups)
- 4 garlic cloves, finely chopped (about 1 1/2 tablespoons)
- 1/4 cup tomato paste
- 2 cups (16 ounces) dry rosé
- 8 thyme sprigs
- 3 dried or fresh bay leaves
- 1 (28-ounce) can crushed san marzano tomatoes
- 1 cup chicken broth
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 to 3 parmesan cheese rinds (optional)
- 1 cup heavy cream
- grated parmesan cheese (optional)
Directions
- Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 5 to 6 minutes. Add 1 tablespoon oil and 1 1/2 pounds pork to cooker. Cook, stirring occasionally and breaking up the meat into small pieces using a spatula, until cooked through but not browned, 5 to 6 minutes. Transfer pork to a bowl using a slotted spoon; discard any drippings. Repeat process with 1 tablespoon oil and remaining 1 1/2 pounds pork.
- Add remaining 1 tablespoon oil, onions, and garlic to multicooker; cook, stirring occasionally, until softened, about 4 minutes. Add tomato paste; cook, stirring occasionally, until darkened slightly and paste completely coats onions, about 2 minutes. Add wine, thyme sprigs, and bay leaves; cook, stirring occasionally and scraping up any browned bits from bottom of cooker, until reduced by half, about 10 minutes. Press CANCEL. Stir tomatoes, broth, salt, pepper, Parmesan rinds (if using), and reserved cooked pork into cooker.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 10 minutes. (It will take about 11 minutes for cooker to come up to pressure before cooking begins.)
- Carefully turn steam release handle to VENTING position; let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Remove and discard Parmesan rinds (if using), bay leaves, and thyme sprigs. Stir in cream.
- Serve any desired amount immediately; divide remaining Bolognese into portions, and refrigerate or freeze. Serve with grated Parmesan, if desired.
