Instant Pot Rotini Noodles with Bolognese sauce

Instant Pot Rotini Noodles with Bolognese sauce
Truly a one-pot meal. A delicious meat sauce over pasta. All ready in about 40 minutes. And no additional pots to clean.
Source:
Recipe type: Instant Pot
Ingredients
  • 1 tbsp oil
  • 1 lb ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • ½ sweet green pepper, chopped
  • 2 8- ounce (2 213 ml) cans tomato sauce
  • 1 18- ounce (1 540 ml) can diced tomatoes
  • 1 can 13 oz (340 ml) crushed tomatoes
  • 1 tbsp. tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian seasoning
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 1 lb (6 cups) Rotini noodles or other noodles
  • ¼ c red wine
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 bay leaves1
  • salt and pepper to taste
Directions
  1. Select Sauté or Browning on your Pressure Cooker and allow it to heat.
  2. Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until ground beef has browned. Add garlic and sauté one more minute.
  3. Drain excess grease, if needed. Add the rest of the sauce ingredients. Stir to mix. ( stop here if you only have a 3 qt mini instant pot and see notes****) Add the noodles.
  4. Set your Instant Pot to manual high pressure for 4 minutes.
  5. When the timer is up; carefully do a quick release.
  6. Take out bay leaves and give everything a good stir.
  7. Top with freshly grated cheese
Notes
This recipe is very forgiving if you can not find the cans in the appropriate amount choose the closest in size.
I live in Canada, so the closest to a 15 oz can is 540 ml which is approx. 18 oz’s the same goes for the diced tomatoes is a 340 ml can which is approximately 13 oz


Freezes well


****This recipe is for the 6-quart Instant Pot. If you only have a 3 qt instant Pot (mini) just follow the recipe as stated. When you get to the point you are adding the noodles stop remove ½ the sauce and save for another time. Add half of the noodles (3 cups) and continue with the recipe.


I freeze the extra sauce in a container that fits the instant pot with a Ziploc bag in the container. Place container and Ziploc bag in the freezer when the sauce is frozen remove the container and store the Ziploc bag for up to 3 months in the freezer. The idea is that the when you want to cook this recipe again just place the sauce in the instant pot add the 3 cups of noodles and set for pressure cooker 10 minutes. A lot less work then if you had to make the sauce again.

 

Really Good Spaghetti Bolognese

Really Good Spaghetti Bolognese
A comforting bowl of spaghetti bolognese is often what's needed on a chilly Winter day (or any day, really).
Source:
Serves: 4
Ingredients
  • For the bolognese
  • 4 tablespoons butter
  • 3 ounces cubed pancetta
  • 1 medium onion
  • 2 fat cloves garlic
  • 1 carrot
  • 2 stalks celery
  • 2 large, flat mushrooms such as portobello, about 4 ounces
  • 2 bay leaves
  • 1 pound ground beef or lamb
  • 1 cup crushed tomatoes or passata
  • ¼ cup red wine
  • ¾ cups chicken or beef stock
  • 1 nutmeg
  • ¾ cups half-and-half or cream
  • For serving
  • Spaghetti or tagliatelle for 4
  • Grated Parmesan
Directions
  1. Melt the butter in a large, heavy-based pot -- then stir in the pancetta and let it cook for five minutes or so, without coloring much. Meanwhile peel and finely chop the onion and garlic and stir them into the pancetta. Peel and finely chop the carrot and celery and stir them in, too. Lastly, finely chop the mushrooms and add to the pan, then tuck in the bay leaves and leave to cook for ten minutes over a moderate heat, stirring frequently.
  2. Turn up the heat and tip in the meat, breaking it up well with a fork.
  3. Now leave to cook without stirring for a good three or four minutes, then, as the meat on the bottom is starting to brown, stir again, breaking up the meat where necessary, and leave to color.
  4. Mix in the tomatoes, red wine, stock, a grating of nutmeg and some salt and black pepper, letting it come to the boil. Turn the heat down so that everything barely bubbles. There should be movement, but one that is gentle, not quite a simmer. Partially cover the pan with a lid and leave the putter away for an hour to an hour and a half, stirring from time to time and checking the liquid levels. You don't want it to be dry.
  5. Pour in the half-and-half or cream a bit at a time, stir and continue cooking for twenty minutes. Check the seasoning, then serve with the pasta and grated Parmesan.
Notes
Passata TomatoPassata refers to an uncooked tomato puree that has been strained of seeds and skins. How is passata different from tomato sauce or tomato paste? Well, both the sauce and paste are cooked tomato products to begin with. Tomato sauce often has other ingredients such as carrots, onions, garlic, etc. And tomato paste is cooked down and much thicker. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, take plain canned tomatoes and run them through a sieve or a food mill. Tomato passata can be used in any recipe that calls for tomatoes where it is not important that there be pieces of tomato. In general, passata is considered to be a superior product to canned tomatoes, using higher quality tomatoes and processing.
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