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Beef and sausage tomato sauce cooked with rigatoni pasta in an Instant Pot or other pressure cooker. Because this Instant Pot Inauthentic Pasta Bolognese is cooked in one pot, there's less mess, less time and work involved, but no less flavor!
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Instant Pot Inauthentic Pasta Bolognese

Beef and sausage tomato sauce cooked with rigatoni pasta in an Instant Pot or other pressure cooker. Because this Instant Pot Inauthentic Pasta Bolognese is cooked in one pot, there's less mess, less time and work involved, but no less flavor!
Prep Time10 mins
Cook Time12 mins
Pressure Build Up Time10 mins
Course: Dinner
Cuisine: Italian
Keyword: Instant Pot Inauthentic Pasta Bolognese
Servings: 6 servings
Calories: 751kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 pound ground Italian sausage
  • 1 1/4 teaspoons salt divided
  • 1/4 teaspoon black pepper
  • 1 large onion diced
  • 6 cloves fresh minced garlic
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 1 cup water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • pinch cayenne pepper
  • 16 ounces uncooked rigatoni pasta
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can diced tomatoes drained
  • 1 cup shredded mozzarella cheese

Instructions

  • Heat olive oil in Instant Pot on saute mode. Add ground beef and ground sausage, seasoned with 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Saute until cooked through. Remove meat from pot, but leave liquid from meats in pot.
  • Add onion and cook until softened, about 4 minutes. Then add garlic and saute for 30-60 seconds.
  • Pour wine in pot. Use spatula to scrape up any burnt bits of food from the bottom of the pot. Continue cooking until smell of alcohol is gone, about 1 minute.
  • Turn Instant Pot off. Return meats to pot and stir in 1 teaspoon of salt, beef broth, water, Italian seasoning, thyme, garlic powder, onion powder, basil, red pepper flakes, cayenne and rigatoni.
  • Pour crushed tomatoes and diced tomatoes on top of pot (do NOT stir in tomatoes). Cook on high pressure for 6 minutes. Use quick release once finished cooking.
  • Stir well. Taste and add additional salt or pepper as desired. Serve topped with mozzarella cheese.

Nutrition

Sodium: 1324mg | Calcium: 218mg | Vitamin C: 20mg | Vitamin A: 598IU | Sugar: 11g | Fiber: 6g | Potassium: 1060mg | Cholesterol: 96mg | Calories: 751kcal | Saturated Fat: 12g | Fat: 33g | Protein: 36g | Carbohydrates: 73g | Iron: 6mg