Sausage & Mushroom Pasta Bolognese

This classic meat sauce from the northern part of Italy never goes out of style. This recipe gives you options—choose ground beef or turkey and red wine or white wine to deglaze the bottom of the pot and add flavor to the sauce.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 35 minutes

RELEASE: Natural

SERVES: 8

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 pound fresh Italian sausage, casings removed if present
• 1 pound lean ground beef or turkey
• 8 ounces fresh cremini or button mushrooms, sliced
• 1 cup red wine or white wine
• 1 28-ounce can Italian whole tomatoes, undrained and cut up
• 2 teaspoons dried oregano, crushed
• 2 teaspoons dried basil, crushed
• 1 teaspoon fennel seeds
• ½ cup chopped fresh basil
• Cooked pasta
• Grated Parmesan cheese (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. Add the olive oil to the pot. When hot, add the onion, carrots, celery, and garlic. Cook for 5 minutes or until the vegetables are softened and lightly browned. Add sausage and ground beef. Cook, stirring occasionally, until meat is browned for about 10 minutes. Drain fat. Add mushrooms; cook for 3 more minutes.

Add wine to the pot. Simmer for 2 minutes. Press cancel. Stir in the tomatoes, oregano, basil, and fennel seeds. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 15 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Stir in fresh basil. Serve sauce over cooked pasta. If desired, sprinkle each serving with Parmesan cheese.