Red Meat Allergy Friendly Instant Pot Bolognese with Pappardelle
Total time1 hr 20 min
Prep time20 min
Cook time45 min
4.6(30)
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Learn more →Ingredients
6 servings
For the Bolognese
- 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
- ½ 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 dried pappardelle pasta
- 1 tbsp kosher salt (for pasta water)
- freshly grated parmesan cheese, for serving (optional)
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 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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