Vegetarian Instant Pot Bolognese with Pappardelle

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Vegetarian Instant Pot Bolognese with Pappardelle

This rich, slow-simmered sauce gets its deep savor from a classic soffritto of onion, carrot, and celery, sautéed right in the Instant Pot until sweet and tender. A spoonful of tomato paste is toasted until it darkens and turns fragrant, then a splash of dry white wine deglazes the pot, pulling up every bit of flavor before crushed tomatoes, a touch of milk, oregano, and thyme go in to build a sauce that's silky, robust, and full-bodied after just 20 minutes under pressure. Wide ribbons of pappardelle are the perfect vehicle for a sauce this substantial, clinging to every twist and fold once tossed together right in the pot. Finish it with freshly grated Parmesan for a salty, nutty edge that ties the whole bowl together. It's a comforting, weeknight-friendly dinner that comes together with minimal cleanup, and it's a great pick for a vegetarian table. Serve it straight from the pot for a cozy, restaurant-quality pasta night at home.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the Bolognese

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!