Instant Pot Bolognese Sauce Recipe

Bolognese is my ultimate sauce, my kryptonite, my second true love (after Mike, of course). I love bolognese so much that once, many years ago (okay, not that many, maybe like four years) we went on a pilgrimage to the home of bolognese, Bologna. I had it in my head that the ragu in Bologna would be the best bolognese ever. Spoiler: it wasn’t. I’ve written about it before, and I still haven’t changed my mind about it – the bolognese sauce in Bologna is nothing like I imagined it to be. Still, it was bolognese sauce, so I was still kind of sort of happy?

I might not be Italian, but bolognese is the sauce of my people – my noodle loving tribe. The ones who feel like noodles are a meal that they could happily eat with an extra side of noodles. I feel like I could get along great with anyone – I’m talking anybody – as long as we’re hanging out over a plate of bolognese and pasta.The allure of pressure cooking is of course, the time you save. Instead of simmering a sauce for hours, you can have a rich and full bodied ragu in under an hour. There are just a couple of things to remember when adapting a regular recipe for pressure cooking. When you’re pressure cooking, there’s no evaporation (because you’re cooking in a closed environment), so you want to start out with quite a bit less liquid than you would use when cooking on the stove.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/4 cup minced fresh parsley, divided
• 1/2 lb ground pork
• 1/2 lb ground beef
• 1/2 cup dry white wine
• 15 oz (the small can) crushed tomatoes
• 6 oz tomato paste
• 1/2 cup milk
• 1 bay leaf
• 1/2 tablespoon fish sauce, or to taste
• salt and freshly ground pepper