Italian Pasta Bolognese with a Twist

A pork-and-beef Bolognese with a jalapeno kick and a swirl of heavy cream, tossed with penne rigate. Ready in about 30 minutes; serves 4.

Nutrition

per per serving

677

Calories

43.3g

Protein

37.9g

Carbs

39.5g

Fat

2 lb	905 g	penne rigate
1		jalapeno, finely chopped
0.25 cup	60 ml	heavy cream
2		garlic cloves, minced
1		celery stick, diced small
1		sweet pepper, finely chopped
1.5 cup	360 ml	broth, preferably homemade
28 oz	795 g	can Italian tomatoes, finely chopped
1 cup	240 ml	leeks, chopped
1.5 tbsp	23 ml	olive oil
1 lb	455 g	ground pork
0.5 lb	225 g	ground beef

(Ready in about 30 minutes | Servings 4) Per serving: 677 Calories; 39.5 g Fat; 37.9 g Carbs; 43.3 g Protein; 2.5 g Sugars

Press the "Sauté" button. Preheat your Instant Pot and add the oil. Once hot, sweat the leeks for 3 to 4 minutes, stirring frequently.
Add the garlic and cook for 30 seconds more. Add the ground meat and cook for 3 minutes more or until it is just browned.
Add the celery, peppers, broth, tomatoes, and penne rigate. Secure the lid. Choose the "Manual" setting and cook for 15 minutes at High pressure.
Once cooking is complete, use a quick release; remove the lid carefully. Press the "Sauté" button and fold in the heavy cream; stir until heated through.
Divide among individual bowls and eat warm. Bon appétit!