Well it’s cold again here in Jersey, so I’m craving a little comfort food to warm things up. I’ve been all about Bolognese lately, whether it’s the classic version, or a quick mushroom based bolognese (coming soon). A Classic Bolognese Sauce simmers for hours on the stove to develop its rich, complex flavor. And, while it’s certainly worth the wait, sometimes you just don’t have the luxury of that much time. My Instant Pot version for Spaghetti Bolognese cuts the total time down to less than one hour. Think about it, less than one hour for a rich, delicious Spaghetti Bolognese recipe. Yeah, you have time for that.
What makes this Spaghetti Bolognese recipe even better, is that everything, even the pasta, cooks all together in the Instant Pot. And you know what that means? Just one pot to clean up. Easy peasy!
The first step is to saute the bacon, veggies, beef and pork. The flavors from the saute step will get locked in when pressure cooked to develop wonderful, mouthwatering layers of flavors. Then add tomatoes, spices, water and pasta right into your cooker. The pasta cooks in the sauce, soaking up all of that incredibly delicious flavor. Stir in a little heavy cream after you open the cooker to finish off the sauce to perfection. Serve this Spaghetti Bolognese with a salad, some good crusty bread and a nice glass of red wine.
- 4 ounces bacon , diced
- 1 carrot , chopped
- 1 stalk celery , chopped
- 1 small onion , chopped
- 1/2 teaspoon salt
- 1 clove minced garlic
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup white wine
- 1 24-ounce jar pasta sauce
- 1 14-ounce can diced tomatoes
- 2 cups water
- 8 ounces spaghetti , broken in half
- 1 teaspoon Italian seasoning
- 1/3 cup heavy cream
- grated Parmesan cheese , optional
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Heat pressure cooker on sauté function. Add bacon and cook until crisp, stirring occasionally, about 5 minutes. Remove bacon with slotted spoon. Add carrot, celery, onion and salt and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add beef and pork and cook until browned, stirring frequently, about 5 minutes. Add wine and simmer 1 minute.
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Return bacon to pot and stir in pasta sauce, tomatoes with their juice, water and spaghetti. Lock pressure cooker lid in place, select High Pressure, and cook for 9 minutes. Release pressure using quick release.
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Stir in heavy cream, replace cover and let stand 5 minutes or until pasta is tender. Serve with grated Parmesan cheese.
