Spaghetti Bolognese
ā±ļø Prep: 25 minš³ Cook: 50 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 | Progresso beef broth (from 32-oz carton) |
| 12 oz | 340 g | uncooked spaghetti, broken in half |
| 1 can | can (28 oz) organic fire roasted crushed tomatoes, undrained |
Instructions
Prep: 25 MIN. Total: 50 MIN. Ingredients: 9. Servings: 6.
- On 6-quart Instant Potā¢, select SAUTE; 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.
Expert Tips:
- For a pretty (and tasty) finishing touch, sprinkle with shredded Parmesan cheese and thinly sliced fresh basil leaves.
- Try to evenly cover the pasta with the tomatoes. This helps the pasta cook evenly under pressure.