Classic Spaghetti Bolognese
Recipe 1 — Classic Spaghetti Bolognese. Ground beef with onions, celery, carrots and fire-roasted tomatoes, with spaghetti cooked right in the pot. Prep 25 min, cook 25 min, 6 servings.
⏱️ Prep: 25 min🍳 Cook: 25 min
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 1 lb | 455 g | extra-lean (at least 90%) ground beef |
| 2 cups | 480 ml | chopped yellow onions |
| 0.5 teaspoon | 2.5 ml | salt |
| 1 cup | 240 ml | chopped celery |
| 1 cup | 240 ml | chopped peeled carrots |
| 2 cups | 480 ml | beef broth (from 32-oz carton) |
| 12 oz | 340 g | uncooked spaghetti, broken in half |
| 1 | fire roasted crushed tomatoes, undrained (28 oz can) |
Instructions
Recipe 1 — Classic Spaghetti Bolognese · Prep Time: 25 min · Cook Time: 25 min · 6 Servings
- On 6-quart Instant Pot, select SAUTÉ; adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select CANCEL.
- Stir broth into beef mixture.
- Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Using tongs, immediately lift, and stir mixture 1 to 2 minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.