Easiest Ever Pasta Bolognese

 

I subscribe to Julia Turshen’s newsletter now, and she shares some great recipes in it. For example, this easiest ever pasta bolognese (video here). It took me a while to make it strictly because the yield was written down as 4 servings, and I typically make more in one go, but didn’t want to risk doubling quantities in a pressure cooker. It turns out, however, that this made plenty for two meals for the 4 of us! Also, in addition to being the easiest ever bolognese, it was delicious! 

I made this with turkey because we were already having red meat that week. Julia Turshen says cooked lentils or beans would also work, and that you could add vegetables during the sautéing part. I used regular pasta (by which I mean, not low-carb or gluten-free), and that’s what I recommend because adapting things in a pressure cooker is more complex than in a pot of boiling water. The only difference is that I used the quick release valve after cooking instead of the natural release. And I used a jar of garlic-basil tomato sauce. 

2 Tbsp. olive oil 

1 lb. lean ground meat (beef, turkey, chicken, pork, lamb, any sausage out of its casing, plant-based ground meat – whatever!) 

2 tsp. garlic powder 

2 tsp. dried oregano 

2 tsp. kosher salt (I used 1 tsp. Morton brand) 

a 24-oz. jar of tomato sauce (such as Rao’s) or 3 cups homemade tomato sauce 

3 cups boiling water 

1 lb. whole wheat pasta (any short type like penne or ziti works well) 

¼ cup lactose-free sour cream (I used it, but it’s optional) 

grated parmesan or pecorino, for serving (optional) 

Put your Instant Pot on “Sauté” and add the olive oil, ground meat, garlic powder, dried oregano, and salt. Cook, stirring to break up the meat, until the meat has just lost its rawness, about 5 minutes. Stir in the tomato sauce and boiling water (you can use the empty jar as a measuring cup, but be sure to use a towel or oven mitt to pick it up because it will be HOT!). Add the pasta and stir everything well to combine. 

Securely attach the Instant Pot lid, make sure it’s sealed, and set it for 5 minutes on high pressure. After that is done, let it naturally release for 5 minutes (unless your pasta is not whole wheat, in which case use the quick release valve like I did). Then vent whatever steam/pressure remains and unlock the lid. Stir in the sour cream. Serve immediately with lots of grated cheese on top.