Pescatarian Instant Pot Beef Bolognese
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ cup whole milk
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 1 lb pasta (tagliatelle, pappardelle, or rigatoni)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- 2
Add the ground beef and ground pork to the pot. Cook, breaking the meat into small pieces with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 7–8 minutes. Tilt the pot and use a spoon to remove any excess fat if desired.
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