Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 786kcal 39%
Fat 29g 44%
Saturated Fat 10g 50%
Carbohydrates 84g 28%
Fiber 8g 32%
Sugar 13g 26%
Protein 34g 68%
Cholesterol 118mg 39%
Sodium 1,076mg 44%

Percent Daily Values are based on a 2,000 calorie diet.

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Pressure Cooker Spaghetti Bolognese

Name: Pressure Cooker Spaghetti Bolognese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1 carrot (3.2 oz, 90 g); 1 rib celery (3.5 oz, 100 g); 1 onion (8.5 oz, 240 g); 2 cloves garlic; 6 button mushrooms; 8 oz ground beef chuck (about 20% fat); 4 oz ground pork (about 20% fat); 2 Tbsp extra virgin olive oil; 1 bay leaf; ¼ cup red wine (4 Tbsp); 1 28-oz can whole peeled or crushed tomato and juice (800 ml); ¼ cup chicken or vegetable stock (4 Tbsp); 2 tsp dried oregano; 2 tsp dried basil; 1 Tbsp unsalted butter; 2 tsp Diamond Crystal kosher salt (and more to taste); freshly ground black pepper; 1½ lb spaghetti (4 oz, 113 g of pasta per person); 1½ Tbsp Diamond Crystal kosher salt (for boiling the pasta); Parmigiano-Reggiano or Parmesan cheese; parsley (I actually love using cilantro instead of parsley. Have you tried it? So good!)

Prep 15m

Cook 1h

Total 1h 15m

Pasta

Instant Pot

Nutrition Facts

Pressure Cooker Spaghetti Bolognese

Ingredients

For The Seasonings/condiments

To Serve

Steps

Nutrition Facts

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