Recipe: Instant Pot your way to a Bolognese, in an hour
Using an electric multicooker cuts down considerably on the time required to make this kind of ragu. It won’t give you the deep, sweet-savory complexity of a true Bolognese, and you will miss out on the dramatic visual transformation that takes place with a slowly simmering sauce, but it offers a pretty good facsimile.
For this recipe, please refer to the instruction manual of your multicooker for how to properly set the appliance and release steam after cooking. Egg or spinach tagliatelle or tagliolini; or wide noodles such as pappardelle are good pasta choices for this sauce. MAKE AHEAD: The sauce can be stored in the refrigerator for up to 5 days and in the freezer for up to 3 months. Reheat gently before serving.2 tablespoons extra-virgin olive oil1 rib celery, finely chopped2 cups canned crushed tomatoes1 cup heavy creamSelect the SAUTE option on the multicooker and adjust to MORE/HIGH heat. Once the interior pot is hot, add the ground beef and pork; cook for about 8 minutes, stirring occasionally, until no longer pink. Transfer the meat to a bowl.
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