Salted Caramel Cheesecake with Pretzel Crumb Crust
One-Pot Pasta with Bolognese
|By :Weldon Owen|
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|
|Browse Category||Dinner, Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Bacon, Ground Beef, Ground Pork, Pasta|
|Cook Time||45 minutes|
- 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
- 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.
TIP Use a firm, hearty dried pasta shape for this dish, such as penne, rigatoni, or gemelli, which can stand up to pressure.
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.
All recipes by : Weldon Owen
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