Healthier, InstantPot Variation of Marcella Hazan's Bolognese Sauce

Adapted version of the famous and authentic bolognese sauce from Marcella Hazan - absolutely worth it, make sure to double or triple the batch because it'll be gone!

Prep time: 10m, Tending time: ~45m, Total start-to-eat time: 1-3+hrs

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Ingredients

For the Sauce:

1 Tbpn Butter and 3 Tbpn olive oil (original recipe calls for 1bpn vegetable oil + 3 tbpn butter) ½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground turkey (or beef chuck or 1 part pork:2 parts beef) Salt Black pepper, ground fresh from the mill 1 cup oat milk (or whole milk) Whole nutmeg 1 cup chicken stock (or white wine) 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice (make sure can is imported plum tomatoes and add in the whole 28oz can after chopping tomatoes) For serving: 1 ¼ to 1 ½ pounds pasta Freshly grated parmigiano-reggiano cheese at the table

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Directions

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium (Or Saute in InstantPot). Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

2. Add ground meat, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

4. Add the wine or stock, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. (on InstantPot: used the low heat: Slow Cook setting - to set this, hit "Slow Cook" and hit the 'adjust' button, if you have one, to reduce heat - test out to make sure bubbles are just barely breaking the surface)

5. Cook, uncovered, for 3 hours or more (1 hour minimum), stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary (I ended up adding 1 cup total). At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

6. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Adapted from NYTimes.