One-Pot Red Wine Bolognese
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
Ingredients:
1 tbsp olive oil
600 grams organic lean ground beef
1 small onion, diced
1 tbsp crushed garlic
1 cup red wine
1 large jar pasta tomato sauce
1 can fire-roasted tomatoes
2 cups beef stock
1 package casarecce pasta (or Campanella)
½ zucchini, shredded
12 mushrooms, sliced
1/4 cup chopped fresh basil leaves
1/3 cup freshly grated Parmesan
Instructions:
Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil and ground beef then cook until browned for about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat.
Add onion and cook until golden brown. Stir in garlic until fragrant for about 1 minute.
Add in wine, scraping any browned bits from the bottom of the pot. Add zucchini and mushrooms.
Stir in pasta sauce, fire-roasted tomatoes, beef stock and dry pasta.
Select manual setting; adjust the pressure to high, and set time for 5 minutes. When finished cooking stir in basil and top with Parmesan cheese
