Meatball Sliders
Bolognese Sauce
| By : |
The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 8 ounces ground beef preferably ground chuck
- 8 ounces ground pork
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 1 large carrot finely chopped
- 1 celery rib finely chopped
- 1/4 cup pancetta diced, from a
1/2 inch thick slab, or chopped thick-cut bacon - 1/4 teaspoon baking soda
- 1/4 cup tomato paste
- 1/2 cup dry vermouth or dry white wine
- 2 cups tomatoes canned and crushed
- 1/2 cup beef broth homemade or low-sodium store-bought
- 1 Parmesan cheese rind optional,
3 inch rind - 1 bay leaf
- 1/2 cup heavy cream optional
- salt
- pepper
Ingredients
|
Instructions
- Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
- Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
- Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.
Recipe Notes
The sauce can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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