Beef Bolognese

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the Instant Pot by selecting Saute on high heat.

Step 2

Wait 1 minute and then add 1 tbsp oil. Add the ground beef and use a wooden spoon or spatula to break up and stir as it cooks, about 3 minutes.

Step 3

One the meat is browned and cooked, add the carrot, onion, and garlic and stir. Cook, stirring occasionally, for 3-4 minutes, or until softened and fragrant.

Step 4

Add the wine and scrape the bottom to deglaze the pan. Cook for 1-2 minutes, or until the alcohol smell has gone away.

Step 5

Add 1/2 tsp salt and 1 1/2 cups water and STIR. Add the pasta and STIR. Pour the crushed tomatoes over in an even layer, covering the pasta. Secure the lid.

Step 6

Select Manual or Pressure Cook and cook at high pressure for 5 minutes.

Step 7

Once cooking is complete, use a quick release. Test the pasta. If it isn't quite done, select Saute and simmer for another 1-2 minutes.

Step 8

In a large pan (nonstick, if you have one), heat the 1 tbsp of olive oil on medium-high until hot.

Step 9

Add the squash in a single layer. Cook, without stirring, 3-4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1-2 minutes, or until browned and softened. Set aside.

Step 10

Stir in the creme fraiche, cooked squash, seasoned tomatoes, and basil (tearing the leaves just before adding). Garnish with cheese and remaining basil (tearing the leaves just before adding).