Roscoe's Redeemed Bolognese

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Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the sauté function. Heat oil in the pot; add ground beef and season with salt and pepper, and stir to cook until browned and crumbly (5 to 7 minutes).

Step 2

Add onion, carrot, celery, garlic, and pancetta and stir, sautéing until the veggies are soft (8-10 minutes). Add tomato paste, bay leaf, thyme sprig, and white wine. Stir it all together, and allow the sauce to bubble and the alcohol to cook off for a minute or two.

Step 3

Add stock and cook, stirring occasionally, until slightly reduced, about 2 to 3 minutes. Add crushed tomatoes, heavy cream, and parmesan rind and stir until fully incorporated.

Step 4

Turn the appliance off sauté mode, then close and lock the lid. Select low pressure and set the timer for 4 minutes, allowing 10 to 15 minutes for pressure to build. When the timer is up, release the pressure carefully using the quick-release method according to the manufacturer's instructions, which will take about 5 minutes. Then, unlock and remove the lid.

Step 5

Turn the appliance back to sauté mode, add in the noodles, and stir them into the sauce, making sure they are fully submerged. Cook the noodles for about 5 minutes, or until they reach al dente (note: it will be about half the time as stated on the box).

Step 6

Once the noodles are cooked, plate up a portion with a hefty helping of grated parmesan cheese, some torn basil leaves, and a drizzle of olive oil, and enjoy.