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Suggest a better descriptionIn a food processor add all the vegetables and basil and sun dried tomatoes. Blitz until their are no chunks and you have a very finely diced mixture. Set aside.
Plug in your Instant pot and press the sauté button – it will take a few minutes and it will beep and say hot.
Start sautéing the sausage meat so some of the fat renders down, once crumbly add the ground pork and cook down and then add the veal. This whole process will take about 10 minutes to brown the meat.
Once no longer pink, add in the onion, carrot, celery, garlic, basil and sundried tomatoe purée. Cook for an additional 5 minutes. Then add in the 2 cans of tomatoes, salt and sugar and bay leaves. Throw in the Parmesan rind and 1/3 cup of good red wine.
Put on the top of the Instant pot, press the meat/stew button (35 mins on high pressure) and sit back and relax! It will take about 5 minutes to come up to high pressure and then the timer will start counting down. Once it is finished, the Instant pot will shut off automatically.
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Serving Size: 1 (2105g) | ||
Recipe Makes: 1 | ||
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Calories: 1108 | ||
Calories from Fat: 419 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.6g | 62 % | |
Saturated Fat 19.1g | 96 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 557.9mg | 172 % | |
Sodium 2975.7mg | 103 % | |
Potassium 2802.9mg | 74 % | |
Total Carbohydrate 29.8g | 9 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 23.5g | ||
Protein 135.2g | 193 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1108
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