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Photo of Nonna's Bolognese Sauce by WW

Nonna's Bolognese Sauce

5
Points® value
Total Time
1 hr 13 min
Prep
15 min
Cook
58 min
Serves
8
Difficulty
Easy
A little pancetta in your Instant Pot lends this classic bolognese sauce rich flavor and texture.

Ingredients

Fresh basil

3 sprig(s), fresh, trimmed

Rosemary sprig

1 item(s)

Olive oil

1 tsp(s)

Pancetta

2 oz, (1/4 cup from 4-ounce container)

Celery

2 stalk(s), large, cut into 1/4-inch dice

Carrots

1 large, cut into 1-4-inch dice

Red onion

1 small, cut into 1/4-inch dice

Garlic

3 clove(s), large, minced

Canned tomato paste

3 tbsp(s)

Uncooked 93% lean ground beef

1 pound(s), (7% fat or less)

2% reduced fat milk

1 cup(s)

No salt added diced tomatoes

14½ oz, in puree, petite variety

Reduced sodium beef broth

⅔ cup(s)

Kosher salt

1½ tsp(s), or to taste

Black pepper

½ tsp(s)

Grated low sodium parmesan cheese

½ cup(s)

Instructions

  1. Tie basil and rosemary sprigs together with kitchen twine to form bundle. Set aside.
  2. Press Sauté on 6-quart Instant Pot and set cooking time for 30 minutes. When Hot is displayed, add oil and pancetta to pot. Cook, stirring, until browned, about 2 minutes. Add celery, carrot, and onion and cook, stirring frequently, until vegetables are softened, about 3 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomato paste until blended, about 1 minute longer.
  3. Add beef to pot and cook, breaking into 1-inch clumps, until no longer pink, about 3 minutes. Add milk and bring to simmer. Cook, breaking meat up, until milk is almost evaporated, about 12 minutes. Stir in tomatoes, broth, salt, and pepper. Tuck in herb bundle. Press Cancel and lock lid, making sure vent is closed.
  4. Press Pressure Cook and select High Pressure; set cooking time for 30 minutes. When time is up, press Cancel to turn off pot. Move steam release valve to Venting position to quickly release pressure. Remove lid. Remove and discard herb bundle. Skim off and discard any fat from surface. Stir in Parmesan.
  5. Per serving: 1/2 cup

Notes

Spoon the sauce over thin spaghetti (12 ounces of thin spaghetti, cooked, will up the per-serving Points by 4).

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