Bolognese over Spaghetti or Zoodles

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🧂 I use Nutmeg in this recipe if I happen to have it already. But feel free to skip.
• 👯‍♀️ Double, triple, quadruple the sauce recipe and freeze for up to 3 months. Store in 2 or 4 serving sized containers so you only need to defrost the needed amount.

Ingredients:

• 1 tbsp olive oil
• 3 tablespoons butter plus 1 tablespoon
• 1/2 cup chopped yellow onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1 lb ground beef
• 1 lb ground pork
• 4 oz pancetta, chopped
• Salt and pepper to taste
• 1 cup whole milk
• 1/8 tsp Ground nutmeg (optional)
• 1 cup dry white or red wine (or any type of stock/broth)
• 1 (28oz) can of chopped tomatoes with juices
• Freshly grated parmigiano-reggiano cheese for serving
• 12 oz of dried spaghetti (or other favorite pasta)

or

• 4-6 zucchini, or pre-spiraled zucchini or other spaghetti looking vegetable to make it keto and GF friendly

Directions:

1. 🔪 Veg Prep (can be done up to 3 days ahead)
1. Small dice the onion, celery, and carrot so they are all relatively similar in size.
2. 🔪 Prep the Sauce
1. Set the pressure cooker to medium-high saute and add the oil and butter.
2. Once hot, add the chopped onion to the pot
3. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot.
4. Cook for about 2 minutes, stirring vegetables to coat them well with the oil and butter.
5. Add ground beef/pork/pancetta, a large pinch of salt and a few grindings of pepper.
6. Crumble the meat with your spatula, stir well and cook until the beef and pork have lost its raw, pink color.
7. Add the wine (or stock), scrape the fond (brown goodness stuck to the bottom of the pan) and let simmer for 3 minutes.
8. Add the chopped tomatoes and stir thoroughly to coat all ingredients well.
3. Pressure Cook
1. Turn off the saute function and place the lid on the pressure cooker, seal, and set the unit to HIGH pressure for 20 minutes.
2. This is a good time to start boiling water and cooking the pasta according to the package instructions. Drain and set aside until ready to serve. Or spiralize the zucchini (if you didn't purchase pre-spiralized).
3. Quick release pressure.
4. Switch the pressure cooker to the lowest sauté setting and bring to a simmer.
5. Simmer, uncovered, for 5-10 minutes, stirring often, until the sauce is thickened.
6. Add milk and let it simmer gently, stirring frequently, until the milk bubbles have subsided.
7. Stir in 1 tbsp of butter and 1/8 teaspoon of (optional) nutmeg.
4. Serve
1. Toss the sauce with cooked pasta or spiraled vegetable of choice, and top with freshly grated Parmesan.

Reheat Options

1. Sauce can be made 5 days ahead and refrigerated or kept frozen for up to 3 months. Thaw overnight before serving. Heat-up in a pot over medium heat letting it simmer until warm. Remember to add that tablespoon of butter just before serving!
2. (Re)Heat noodles/zoodles by simply mixing into the hot bolognese sauce for about a minute before serving.