Background: Enjoy Lorie’s Instant Pot Bolognese Sauce with a nice red wine – Cabernet Sauvignon or Zinfandel – and finish the meal off with Luke’s Awesome Chocolate Cake.
- Extra Virgin Olive Oil
- 1 large onion medium, chopped
- 2-5 cloves garlie, finely minced
- 2 teaspoons salt
- 1/2 pound ground pork
- 1 pound lean ground beef
- 1 6-ounce can tomato paste
- 1/4-1/2 teaspoon each of dried basil, garlic powder, onion powder, oregano, parsley, red pepper flakes, salt, and black pepper; to taste.
- 1 large jar of ‘premium’ store-bought pasta sauce
- 2 28-ounce cans crushed tomatoes
- 2-4 tablespoons sugar (depending on how sweet the canned tomatoes are)
- 1 package Seggiano Linguine Organic Pasta
- Using your Instant Pot (set on saute) or large skillet (set over medium heat), pour olive oil to cover bottom of pot/skillet.
- Saute the onion, garlic, and 1 teaspoon salt until the onions are translucent and fragrant.
- Add the pork, beef, 1 teaspoon salt and break up into small pieces and cook briefly.
- Add the tomato paste and all seasonings, to taste and mix well.
- Add the pasta sauce and crushed tomatoes and mix well.
- Turn Instant Pot to “slow cook” OR cover skillet and turn heat to low.
- Cook everything together for an hour, then taste to check herbs and seasonings and adjust as needed.
- Add sugar (depending on how sweet the canned tomatoes are).
- Return to “slow cook” for 4 -6 more hours.
- Cook pasta in liberally salted water until “Al dente”.
- Place cooked and drained pasta in each serving bowl, top generously with ladles of Bolognese sauce, sprinkle with grated Parmigiano Reggiano cheese and garnish with fresh basil leaves.
