Ingredients
- 1 large onion finely chopped
- 2 medium carrots finely chopped
- 3 stalks of celery finely chopped
- 3 cloves garlic minced or pressed
- 1 tbsp olive oil
- 1 can tomato paste 6 oz.
- 2 lbs. ground beef
- 1 tbsp salt
- 1 tsp black pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 can crushed tomatoes 28 oz.
- 1 cup whole milk
- 1 cup dry red wine or low-sodium beef broth
Instructions
- Turn the Instant Pot to saute.
- After the vegetables are chopped, add olive oil to the instant pot and toss in the onions, celery, carrots, and garlic.
- Saute, stirring often for 5-10 minutes (make sure not to caramelize them)
- Add the tomato paste and all the spices. Blend well.
- Add all the remaining ingredients.
- Mix everything really well, making sure to break up the ground beef completely.
- Set to Meat/Stew setting for 35 minutes. Close the lid.
- After it's done, let it naturally depressurize for about 5 minutes.
- Remove the lid and stir well for about 5 minutes.
Notes
*This Bolognese sauce pairs beautifully with a variety of pasta, such as spaghetti, fettuccine, or rigatoni. For a lower-carb option, serve it over zucchini noodles or spaghetti squash.
Nutrition
Calories: 500kcal | Carbohydrates: 13g | Protein: 34g | Fat: 34.7g