Name: One-Pot Pasta with Bolognese
Total time: 45 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 5 oz bacon (diced, 150 g); 3 tbsp unsalted butter; 1 yellow onion (chopped); 1 carrot (peeled and finely chopped); 1 rib celery (finely chopped); 2 garlic cloves (minced); 3/4 lb ground beef (340 g); 3/4 lb ground pork (340 g); 1 tbsp chopped fresh sage; 1/3 cup red wine (75 ml); 1 tbsp tomato paste; 1 can crushed tomatoes (28 oz/800 g); Kosher salt and freshly ground black pepper; 1 lb dried pasta (450 g, such as penne); 1 cup Water (240 ml); 1 cup grated parmesan cheese (plus more for serving, 115 g); Whole or chopped fresh sage or flat-leaf parsley leaves (for serving)

One-Pot Pasta with Bolognese

By :Weldon Owen

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Save hours at the stove by pressure cooking the sauce and then simply adding in the pasta at the end. The Instant Pot® comes up to pressure more quickly the second time around, so the second step takes no time at all.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Dinner, Rice & Pastas

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bacon, Ground Beef, Ground Pork, Pasta

Keyword

instant pot, instant pot pasta, instant pot pasta recipes, pasta, pasta recipes

Cook Time

45 minutes

Servings

4 servings

Ingredients

5 oz bacon diced, 150 g
3 tbsp unsalted butter
1 yellow onion chopped
1 carrot peeled and finely chopped
1 rib celery finely chopped
2 garlic cloves minced
3/4 lb ground beef 340 g
3/4 lb ground pork 340 g
1 tbsp chopped fresh sage
1/3 cup red wine 75 ml
1 tbsp tomato paste
1 can crushed tomatoes 28 oz/800 g
Kosher salt and freshly ground black pepper
1 lb dried pasta 450 g, such as penne
1 cup Water 240 ml
1 cup grated parmesan cheese plus more for serving, 115 g
Whole or chopped fresh sage or flat-leaf parsley leaves for serving

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Dinner, Rice & Pastas

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Bacon, Ground Beef, Ground Pork, Pasta

Keyword

instant pot, instant pot pasta, instant pot pasta recipes, pasta, pasta recipes

Cook Time

45 minutes

Servings

4 servings

Ingredients

5 oz bacon diced, 150 g
3 tbsp unsalted butter
1 yellow onion chopped
1 carrot peeled and finely chopped
1 rib celery finely chopped
2 garlic cloves minced
3/4 lb ground beef 340 g
3/4 lb ground pork 340 g
1 tbsp chopped fresh sage
1/3 cup red wine 75 ml
1 tbsp tomato paste
1 can crushed tomatoes 28 oz/800 g
Kosher salt and freshly ground black pepper
1 lb dried pasta 450 g, such as penne
1 cup Water 240 ml
1 cup grated parmesan cheese plus more for serving, 115 g
Whole or chopped fresh sage or flat-leaf parsley leaves for serving

Instructions

Select Sauté on the Instant Pot® and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot, and celery and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, pork, and sage and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the wine and cook until combined. Add the tomato paste, tomatoes, 3 teaspoons salt, and 3 teaspoons pepper and stir to combine. Press the Cancel button to reset the program.
Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure. Turn the valve to Venting to quick-release the steam. Carefully remove the lid. Taste the sauce and adjust the seasoning as needed. Press the Cancel button to reset the program.
Add the pasta and water. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 6 minutes at high pressure. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and stir in the 1 cup (115 g) cheese. Taste and adjust the seasoning as needed.
Serve in individual bowls topped with cheese and fresh herbs.

Recipe Notes

TIP Use a firm, hearty dried pasta shape for this dish, such as penne, rigatoni, or gemelli, which can stand up to pressure.

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Weldon Owen

Complete Instant Pot® Collection The Instant Pot® has become an instant classic, a must-have item for home cooks everywhere. Designed to increase the versatility of your Instant Pot® or Duo Crisp machine, The Complete Instant Pot® Cookbook features a curated collection of classic and contemporary recipes that utilize this innovative device to its maximum potential and yield delicious, streamlined meals. The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, grains, and beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot®. Quick and simple soup stocks—including chicken, fish, bone, and vegetable—allow you to maximize the flavor of your favorite dishes in less time than traditional methods. Plus, the Instant Pot® primer gives you all the insider tips on how to maximize the effectiveness and versatility of the Instant Pot® and the Air Fryer lid. Beyond the basics, The Complete Instant Pot® Cookbook covers a versatile range of flavor profiles and dishes. From comforting classics like bolognese, posole, and Thai basil noodles, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, to decadent desserts like molten lava cakes and key lime pie, you’ll find plenty of inspiration for getting the most out of your pressure cooker.