INSTANT POT ITALIAN MEAT SAUCE
Course: Main Course
Cuisine: Italian
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1/3 cup pancetta or bacon chopped
- 1/4 tsp each salt, pepper, garlic powder
- 1 onion finely chopped
- 1 carrot finely chopped
- 2 cloves garlic minced
- 1/2 cup red wine
- 2-3 bay leaves
- 1/2 tsp dried oregano or sprig fresh oregano
- 1/4 tsp dried thyme or sprig fresh thyme
- a few black pitted black olives optional but they do add great flavour
- a piece of parmesan rind for flavouring
- 1 cup chicken broth
- 1 jar tomato puree (or crushed tomato can)
- 2 tbsp tomato paste
Press SAUTE on the Instant Pot then add olive oil and let it heat up until screen reads HOT.Add ground beef and pancetta, season generously with salt, pepper and garlic powder, and cook for about 7 min until browned, stirring often.Press CANCEL, remove inner liner from base of pot carefully and drain fat from pot, then return to Instant Pot base. Press SAUTE, add chopped onion and carrot cook 3-5 minutes more.Add minced garlic, stir then add wine and cook a few more minutes, allowing for wine to reduce significantly.Add broth, bay leaves, oregano and thyme and stir well.Pour crushed tomatoes and tomato paste on top, but DO NOT STIR, let it sit on top (this tip was recommended on several tomato sauce recipes I found online to avoid getting a “BURN” error, and it is crucial!)Press CANCEL. Lock on lid and turn pressure valve on lid to SEALING position.Choose PRESSURE COOK and adjust timer to 15 minutes. When the IP beeps (after the 15 minutes of pressure cooking) let the pot run on natural pressure release for another20 minutes (you will see the timer count up on the screen).Release remaining pressure by carefully turning steam valve to VENTING.When pressure pin has dropped, open lid, add the butter and give the sauce a really good stir...it’s now ready to enjoy over your chosen pasta!
