Traditional Italian meat sauce (ragu) prepared in an Instant Pot®. When cooking in an Instant Pot®, the amount of liquid is minimal, so there is no additional water or broth required for this recipe. The final consistency is thick enough to toss with pasta, not too runny. Cooks much faster than traditional stovetop version! Just toss with pasta and serve.

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Recipe Summary

prep:
15 mins
cook:
1 hr 32 mins
additional:
5 mins
total:
1 hr 52 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork; cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine; cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper.

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  • Close and lock the lid. Set Instant Pot® on Pressure Cook function; select high pressure according to manufacturer's instructions. Set timer for 1 hour. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add milk; stir until absorbed into the sauce.

Cook's Notes:

Pork sausage can be substituted for the ground pork.

You can use heavy cream in place of whole milk if desired.

Nutrition Facts

335 calories; protein 21g 42% DV; carbohydrates 8.3g 3% DV; fat 22.5g 35% DV; cholesterol 72.8mg 24% DV; sodium 207mg 8% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2020
Great dish, needed a lot more seasoning, added lots of italian herbs, salt, and fresh basil Read More
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