Bolognaise Sauce Instant Pot And Traditional Methods Recipes
INSTANT POT BOLOGNESE SAUCE
Steps:
- Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.
Nutrition Facts : Calories 500 kcal, Carbohydrate 21 g, Cholesterol 116 mg, Fiber 4 g, Protein 35 g, SaturatedFat 11 g, Sodium 614 mg, Sugar 11 g, Fat 30 g, ServingSize 6 servings, UnsaturatedFat 0 g
BOLOGNAISE SAUCE, INSTANT POT AND TRADITIONAL METHODS
You can make this the traditional way or in the Instant pot. The instant pot cuts down on cleanup, as you only have one pot to clean. But you can also make using a large skillet or dutch oven, a standard crock pot, or pressure cooker. TIP: save your cheese rinds if you buy a hunk of parmesan or romano cheese. It adds such a richness of flavor when cooked in with the sauce. Remove after cooking and discard.
Provided by 2cormiers
Categories European
Time 55m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 16
Steps:
- Turn Instant pot on Saute, high heat.
- Add 2 tsp of the oil, onions and carrots; season lightly with garlic salt.
- Saute about 5 minutes or until softened but not browned.
- Remove vegetables to a plate.
- Add half the remaining oil. Add 1 lb of the meat; season lightly with garlic salt.
- Brown meat, breaking up as it cooks. When browned, remove from pot.
- Repeat with remaining oil and meat, season, and sauté til browned.
- Add vegetables and browned meat back to pot. Add wine and chopped garlic.
- Cook 5 minutes til liquid is slightly reduced.
- Add tamari, bouillon, herbs, bay leaves, pepper flakes, parmesan or romano cheese rind, tomatoes with juice, and tomato paste; stir to combine.
- Close and lock the lid. Select "meat" and set for medium pressure, 35 minutes.
- When done, let pressure release naturally, or use the quick pressure release. Remove bay leaves and cheese rind. Serve with hot pasta, zucchini noodles, shirataki noodles, etc; and top with grated parmesan or Romano cheese.
- Traditional method: in large skillet or dutch oven, sauté vegetables in a little oil. Add meat and cook, breaking up, til browned. Add remaining ingredients plus enough water to come up 1" over the level of the meat. Bring to boil, then lower and simmer for 4 - 5 hours, stirring occasionally and adding water as it cooks down. When meat is very tender, and sauce consistency is right, the sauce is ready.
- Crock Pot Method: After sautéing/browning vegetables and meat, place in crock pot with remaining ingredients and ½ cup water. Slow cook on high for 3-4 hours, or low for 6-8 hours. Check halfway through cooking time, stir, add water and adjust time if needed.
Nutrition Facts : Calories 397.2, Fat 24.4, SaturatedFat 8.4, Cholesterol 79.6, Sodium 1288.1, Carbohydrate 15.7, Fiber 3.2, Sugar 7.7, Protein 24
INSTANT POT® PASTA BOLOGNESE
Pasta Bolognese that's easy to make and feeds a family.
Provided by Eric Gross
Categories Pasta Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
- Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
- Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
- Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 77.8 g, Cholesterol 61.6 mg, Fat 17.2 g, Fiber 7.9 g, Protein 27.2 g, SaturatedFat 6.7 g, Sodium 655.8 mg, Sugar 6.4 g
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