📝 About This Recipe
Experience the soul-warming depth of a traditional Italian meat sauce in a fraction of the time with this innovative one-pot method. This recipe utilizes the Instant Pot to infuse ridged rigatoni with a rich, velvety ragù made from a blend of ground meats, aromatic mirepoix, and a splash of heavy cream for that classic Bolognese finish. The result is a silky, restaurant-quality pasta where every tube is perfectly coated and infused with savory excellence.
🥗 Ingredients
The Aromatics & Meat
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork (adds essential richness and texture)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely minced)
- 1 stalk Celery (finely minced)
- 4 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil
The Sauce Base
- 3 tablespoons Tomato Paste (caramelized for depth)
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 28 ounces Crushed Tomatoes (preferably San Marzano style)
- 2 cups Beef Broth (low sodium)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of heat)
Pasta & Finishing Touches
- 1 pound Dried Rigatoni (ensure it is a high-quality bronze-cut pasta)
- 1/4 cup Heavy Cream (to be stirred in at the end)
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil (torn or chiffonade)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and set it to high. Add the olive oil and allow it to shimmer.
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2
Add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink (about 5-7 minutes).
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3
Add the onion, carrots, and celery to the pot with the meat. Sauté for 4-5 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep rust color and smells sweet.
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5
Pour in the red wine to deglaze the pot. Use your spoon to scrape up all the brown bits (fond) from the bottom—this is where the flavor lives!
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6
Add the crushed tomatoes, beef broth, dried oregano, red pepper flakes, 1 teaspoon of salt, and a generous crack of black pepper. Stir well to combine.
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7
Add the dry rigatoni to the pot. Press the pasta down gently with your spoon so it is mostly submerged in the liquid, but do NOT stir it—this prevents the pasta from sticking to the bottom.
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8
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the 'Sauté' function.
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9
Select 'Manual' or 'Pressure Cook' on high pressure and set the timer for 5 minutes. (Note: The rule for one-pot pasta is half the box's recommended 'al dente' time minus 1 minute).
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10
Once the cooking time is complete, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position.
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11
Open the lid and give the pasta a good stir. Don't worry if it looks a bit liquidy; the sauce will thicken as it sits for a few minutes.
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12
Stir in the heavy cream and the freshly grated Parmigiano-Reggiano. The sauce will instantly become glossy and creamy.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Let the dish rest for 2-3 minutes to allow the pasta to absorb the final bits of sauce.
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14
Garnish with fresh basil and an extra sprinkle of cheese before serving directly from the pot.
💡 Chef's Tips
Always deglaze the pot thoroughly with wine or broth to avoid the 'Burn' notice; those browned bits are essential for flavor but shouldn't be stuck to the bottom. Use a mix of beef and pork for the most authentic flavor profile; the pork adds a necessary fat content that softens the texture of the sauce. For the best results, use a high-quality bronze-cut pasta which has a rougher surface area to better grab onto the meat sauce. If the sauce is too thin after pressure cooking, use the 'Sauté' function for 2 minutes at the end to reduce the liquid before adding the cream. Don't skip the heavy cream; it provides the 'Bolognese' silkiness that balances the acidity of the tomatoes.
🍽️ Serving Suggestions
Serve with a side of warm, buttery garlic bread to soak up every drop of the rich sauce. A crisp, bitter green salad with a simple lemon vinaigrette provides a perfect acidic contrast to the heavy pasta. Pair this dish with a glass of medium-bodied Italian red wine like a Chianti Classico or a Sangiovese. For an extra touch of indulgence, add a dollop of fresh ricotta cheese on top of each bowl. Finish the meal with a light dessert like lemon sorbet or panna cotta to cleanse the palate.