Spaghetti Bolognese


  • 1 tablespoon olive oil
  • 1 lb extra-lean ground beef at least 90%
  • 2 cups chopped yellow onions
  • 1/2 teaspoon salt
  • 1 cup chopped celery
  • 1 cup chopped peeled carrots
  • 2 cups Progresso beef broth from (32-ounce) carton
  • 12 oz uncooked spaghetti broken in half
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can fire roasted crushed tomatoes
  • On Instant Pot select Saute adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 Minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select Cancel.
  • Stir broth into beef mixture.
  • Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to Sealing. Select Manual; cook on high pressure 7 Minutes. Select Cancel. Set pressure valve to Venting to quick-release pressure.
  • Using tongs, immediately lift, and stir mixture 1 to 2 Minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.
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