Active Time: :15 Mins
Total Time: :35 Mins
Yield: :Serves 6 (serving size: 1 cup)
This is the perfect recipe for when you want a comfort meal but don’t have all day to prepare one. The Instant Pot gives it that cooked-all-day feel, with tender, satisfying meats and rich, but not too thick sauce. Taking out the traditional sugar and carrots makes this keto-approved, but the tomatoes make up for the lack in natural sweetness.
- 1 tablespoon olive oil
- 1 cup finely diced white onion
- 1/2 cup finely diced celery
- 2 ounces diced pancetta
- 1 pound ground pork
- 1 pound ground round
- 1(28-oz) can crushed tomatoes
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1bay leaf
- 1/2 cup half-and-half
- Zucchini “noodles”
- Grated Parmesan cheese, for serving
How to Make It
Set Instant Pot to “sauté” and allow it to preheat 3 minutes. Add oil. Stir in onion, celery, and pancetta; cook, stirring constantly 5 minutes. Add ground pork and beef; cook, crumbling with the back of a wooden spoon, until lightly browned, about 5 minutes. Drain and discard fat.
Add tomatoes, salt, black pepper, crushed red pepper, and bay leaf, and stir to combine. Press “cancel” and secure the lid. Set pot to high pressure for 8 minutes.
Carefully release pressure, and remove lid. Discard bay leaf. Press “cancel” and then “sauté”, and stir in half-and-half. Simmer until hot throughout, about 3 minutes. Serve over zucchini noodles, and top with Parmesan.
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