Instant Pot Bolognese

Miss F first had Bolognese sauce on Valentine's Day at Casa Tua in Aspen. She loved it! It is such a complex tasting sauce and takes a day to make.  Enter the Instant Pot.  I found this recipe and decided to adapt it a bit to better suit my family.  I am still learning how to use the Instant Pot, but this recipe really cuts down on the time it normally takes to make Bolognese sauce.  C is quite entertained by the Instant Pot and my ineptness with it.  The first thing I made in it, I left the steam valve open...oops.  That dinner took a bit longer than it should have.  He even DVRed a pressure cooking television show for me, so I could properly learn the correct (and quick) way to cook.

Instant Pot Bolognese

4 ounces pancetta, cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 pound ground beef
¾ cup red wine
1 six ounce can tomato paste
1 cup beef stock
1 teaspoon salt
¼ teaspoon pepper
1½ cups water, hot
2 tablespoons heavy cream
1 pound rigatoni, prepared per package instructions and drained

In the cold pressure cooker with no oil or butter, with the top off, sprinkle the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. After the pancetta begins to sizzle (in about 5 minutes) add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little pat of butter or swirl of olive oil. Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle). Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock and add salt, pepper. Pour the stock mixture into the cooker and stir well. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Add hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure. When time is up, open the cooker by releasing the pressure through the valve. Stir in the cream and rigatoni. Serve.

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