Instant Pot Bolognese Sauce
Ingredients:
1 pound ground beef
1/4 cup unsalted butter
1/4 cup olive oil
4 onions diced
4 garlic cloves minced
8 ounces mushrooms sliced
2 8-ounce cans tomato sauce
2 6-ounce cans tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley optional
Directions:
Heat a large skillet over medium-high heat. Add the meat and cook, breaking up with a spatula, until browned. Transfer the meat to the Instant Pot. Discard excess grease left in the pan.
In the same skillet, melt the butter with the olive oil. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Transfer the mixture to the Instant Pot.
Add the mushrooms to the skillet and add a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Transfer to the Instant Pot.
Add the tomato sauce, tomato paste, Worcestershire sauce, salt, pepper, and parsley, if using.
Cover the pot, set the valve to the sealing position, and pressure cook for 1 hour.
When the cooking time is up, quick-release the pressure.
Serve immediately over cooked pasta.
