Instant Pot Ragù Bolognese

Traditional ragù bolognese gets its thick, luscious texture from hours of simmering. This Instant Pot version cuts the cooking time down to less than an hour—including prep—for a weeknight-friendly meal. It uses all the same ingredients and techniques, but swaps a multi-hour stovetop simmer for 15 minutes under high pressure.

To make it, use the Sauté function to sweat diced pancetta and mirepoix in olive oil for 5 minutes or so, then add in the ground meat. (We use meatloaf mix, which is made from ground beef, veal and pork in equal proportions; it makes the final sauce richer and more complex than any one type of meat alone.)

Once the meat and vegetables are browned, deglaze with red wine and mix a 6-ounce can of tomato paste with heavy cream and Parmesan to create a paste. Spread this paste on top of the meat mixture; seal the lid and cook under high pressure for 15 minutes, followed by a quick release. Stir in chopped parsley and season to taste with salt and pepper. Serve with the pasta of your choice.