Spaghetti Bolognese

By: Pillsbury

Spaghetti Bolognese
cuisine icon Cuisine
Italian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, broth from (32-ounce) carton, chopped celery, chopped peeled carrots, chopped yellow onions, contributed, cook 50 min, crushed tomatoes, easy, ground beef at least 90%, italian, main course, olive oil, Pillsbury, prep 25 min, pressure cook, salt, sauté, spaghetti broken in half

prep icon Prep Time
25 min
cook icon Cook Time
50 min

serving icon Servings
6 Servings
Ingredients
  • 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
Instructions
  • 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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