Instant Pot Pasta with Bolognese

In an Instant Pot set to “sauté,” cook the bacon until crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot and celery and cook until the vegetable are 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, stirring, until combined. Add the tomato paste, tomatoes, 1 Tbs. salt and 1 Tbs. pepper and stir to combine.

Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 8 minutes.

When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. Taste the sauce and adjust the seasoning as needed.

Add the pasta and 1 cup (8 fl. oz./250 ml) water to the pot. Cover the pot with the lid, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 6 minutes. When the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and stir in the Parmesan. Taste and adjust the seasoning as needed.

Serve in individual bowls topped with additional cheese, sage and parsley, if desired. Serves 4.

Adapted from Williams Sonoma Everyday Instant Pot (Weldon Owen 2018)