Joi Ito's Cooking

Joi Ito's cookin' on the living web.

Recipe
Bolognese Sauce Recipe (Instant Pot)

For the original recipe and instructions, see: "Bolognese Sauce Recipe (Instant Pot)" at stripedspatula.com

Tags: pasta

Notes

For the best flavor and texture of this sauce, crushed San Marzano tomatoes are key. Other crushed tomato varieties, or those packed in a more watery juice instead of purée, will yield a thinner, less flavorful sauce.

Make ahead: Bolognese sauce can be stored in airtight containers for 3-4 days in the refrigerator, or 3-4 months in the freezer.

Ingredients

  • 1 tablespoon olive oil
  • 1-1/2 cups diced yellow onion
  • ½ cup diced carrots
  • 1/2 cup diced celery
  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 4 ounces diced pancetta
  • 2 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 28 ounces crushed San Marzano tomatoes , in purée
  • 1/2 cup water
  • 1/2 cup Italian parsley , divided
  • 1/4 cup heavy cream
  • pinch ground nutmeg (to taste, optional)
  • kosher salt and freshly-ground black pepper
  • cooked tagliatelle, pappardelle, or your favorite pasta , for serving