Easy Instant Pot Pasta Bolognese
A robust, savory ragù that gets its name from the city of Bologna, in northern Italy, Bolognese sauce is usually simmered on the stovetop for hours, making it best suited for a leisurely weekend cooking project. But our exclusive Instant Pot starter, made with a blend of tomatoes, red wine, garlic and spices, transforms the dish into an easy weeknight meal. Bolognese is usually served with fresh pappardelle or tagliatelle, whose silky texture pairs perfectly with the rich sauce. You can find fresh pasta in the refrigerated section of many grocery stores, but you can also substitute a pound of dried pasta in a pinch.
- 2 lb. (1 kg) ground beef
- Kosher salt and freshly ground pepper
- 1 Tbs. olive oil
- 1 jar Williams Sonoma Instant Pot Bolognese Starter Sauce
- Splash of heavy cream (optional)
- 1 1/2 lb. (750 g) fresh pappardelle or tagliatelle
- Grated Parmesan cheese for serving
Season the ground beef with salt and pepper.
In an Instant Pot set to Sauté, warm the olive oil. Add the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the Bolognese starter and stir to combine. Lock the lid in place, seal and set to cook at high pressure for 10 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil over high heat.
When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam. Carefully remove the lid from the Instant Pot and stir in the cream.
Add the pasta to the boiling water and cook, stirring occasionally, until al dente (tender but firm to the bite), about 3 minutes, or according to the package instructions. Drain, return the pasta to the pot and add the sauce. Toss gently to combine.
Divide the pasta among individual bowls and serve immediately, passing the cheese at the table. Serves 6.
Williams Sonoma Test Kitchen