Instant Pot Bolognese Sauce

Ingredients & Substitutions

• Pancetta: You can find pancetta cubed or sliced in n the deli section of most major grocery stores. It has a rich, salty, meaty flavor. Similar to bacon, without the smoky undertones. Feel free to use bacon if that is what you have on hand. 
• Italian Sausage: I recommend using lean store-bought or homemade Italian sausage. Pork, turkey, or chicken sausage all work well. 
• Ground Beef: For this recipe, I recommend using lean ground beef, so your sauce is not overly greasy. Ground turkey works as well. 
• Sofrito: A combination of celery, onion, carrots, and garlic, which gives this sauce its depth of flavor. 
• Dry White Wine: To add depth, acidity, and balance to the sauce, I recommend using a dry white wine such as Pinot Grigio. I recommend white wine over red wine for this recipe as it pairs well with both sausage and cream. If you are opposed to adding wine, simply use additional broth in its place.
• Chicken Stock: Use low-sodium chicken stock, not beef stock, which can overwhelm the sauce. 
• Seasonings: Dried oregano, a pinch of crushed red pepper flakes, bay, and a pinch of grated nutmeg will work to flavor the sauce. 
• Balsamic Vinegar: The vinegar will balance the richness of the sauce and add additional complexity. 
• Crushed Tomatoes + Tomato Paste: For a rich, tomato flavor. 
• Heavy Cream: Feel free to use half and half or omit for a dairy-free Bolognese.

2. Sauté the Pancetta. Using the sauté function, heat a bit of olive oil in the inner pot. Once heated, add the cubed pancetta. Let it cook browned, allowing the fat to render, which will add a depth of flavor to the sauce. Keep in mind that pancetta won't get as dark as bacon, so a light golden color is perfect. Once browned, remove the pancetta with a slotted spoon and set aside on a paper towel.

3. Brown Meat. To the rendered grease, add in the ground beef and ground sausage, and let it cook, until the meat is nearly fully cooked, breaking it up as it cooks. 

4. Sauté Sofrito and Spices. Add in the processed vegetable mixture, oregano, and red pepper flakes and let cook, stirring often, allowing the vegetables to soften and the spices to release their flavor. If needed, drain off excess grease at this point. If your meat is lean, you likely won't need to do this. 

5. Deglaze Inner Pot. Add in the wine (or additional chicken stock) and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot, with the sauté function still running. Let the wine simmer for a few minutes, allowing it to reduce and cook off the alcohol. 
6. Add the Remaining Ingredients. Stir in the chicken stock, balsamic vinegar, salt, black pepper, bay leaf, nutmeg, and reserved pancetta. Layer the tomato paste and crushed tomatoes on top of the sauce, but do not stir them into the sauce. This will prevent a burn notice.

7. Pressure Cook. Set to cook on high pressure for 15 minutes. Once the cooking time has elapsed, do not do a quick release of pressure. Instead, allow the pressure to release naturally for at least 15 minutes. 
8. Finish and Serve. Once the pressure has been released, remove the lid and stir in cream. Serve the Bolognese sauce over pasta (such as pappardelle, tagliatelle, or spaghetti) and top with freshly grated Parmesan cheese and chopped fresh basil. For a lower-carb option, spoon over zucchini noodles or serve with a side of roasted vegetables.