Vegan 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
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 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)
Can be omittedgrated parmesan 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 6–8 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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