Instant Pot Spaghetti Bolognese

Add the onion, carrot, celery, and garlic in the bowl of a food processor. Pulse until the vegetables are finely minced.

Heat the Instant Pot using the Saute-Normal function. Add the ground beef and Italian sausage. Cook, stirring occasionally, until the meat has browned-- about 7 minutes. Remove the meat with a slotted spoon-- don’t remove the liquid!

Next, add the olive oil followed by the minced vegetables and saute until the vegetables have browned and reduced in size-- about 10 minutes.

Add the tomato paste and stir. Cook for 1 minute.

Deglaze the Instant Pot with the red wine, making sure to scrape any browned bits off the bottom of the pan. I recommend using a wooden spoon so you don’t scratch the insert.

Tie the rosemary and thyme stems together using kitchen twine. Set aside.

When the wine has reduced slightly, add the water, herbs, bay leaf, and parmesan rind, if using. Return meat to pot.

Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the timer for 25 minutes. When the Instant Pot is finished, release the pressure manually by switching the valve to the “venting” position. Be careful, the valve will steam and may splatter!

Heat the Instant Pot using the Saute-Normal function. Stir in the heavy cream. Cook for an additional 5 minutes, stirring often until the Bolognese has thickened slightly and the cream has cooked into the sauce.

Serve with pasta or polenta and extra parmesan shaved on top!