- 3 tbsp canola oil
- 2 cups diced onion
- ¾ cup EACH diced carrot, and celery
- 2 lb (1 kg) Lean Ground Beef
- 4 cloves garlic, minced
- 1 tsp EACH salt and dried oregano leaves
- ½ tsp EACH black pepper, and ground cinnamon
- 1 cup chicken stock
- 2 bay leaves
- 1 can (28 oz/796 mL) crushed tomatoes
- 3 tbsp tomato paste
- ½ cup whipping cream
- ⅓ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 2 pounds of pasta, cooked to package directions
- Select the Sauté function on your cooker. Add canola oil, onions, carrots and celery to the pot. Fry, stirring constantly, for about five minutes or until the onions are softened. Add the beef, garlic, salt, pepper, oregano and cinnamon; cook until the meat is no longer pink, about eight minutes.
- Add the chicken stock, bay leaves and crushed tomatoes. Turn off/cancel the Sauté function. Place the lid on the cooker and be sure the valve is in the Seal position. Lock it in place. Select pressure cooking on the manual setting (high) for 22 minutes. When time is up, follow the manufacturer’s instructions for quick release.
- Select the Sauté function and add the tomato paste. Cook for four minutes, stirring well. Remove bay leaves. If serving immediately, add whipping cream and stir until combined. If you plan to freeze this batch, omit the whipping cream and add it while reheating.
- Toss bolognaise with hot, drained pasta and top with Parmesan and parsley.
Note: This recipe makes at least eight servings, so you’ll need a large pressure cooker (8 quart Instant Pot, Ninja Foodi Deluxe or similar capacity). The bolognaise sauce freezes extremely well, just omit the cream if that’s your plan, and add it after reheating. If you have a smaller cooker (6 quart), it’s best to cut all ingredients in half.
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