Adapted from “Il cucchiaio d’argento” (Der Silberlöffel) to work in an Instant Pot. Optionally, I add bay leaf and dried herbs for a fuller flavor. Note that some recipes add pancetta or bacon for a heartier version.

Ingredients

Lean minced beef	1 kg	or use half pork, half beef
Canned, chopped tomatoes	4
Carrots, finely chopped	4
Celery sticks, finely chopped	4
Onions, finely chopped	2 large or 3 medium
Garlic, miced	4 cloves
Red wine	half a bottle
Tomato paste	2 tbsp
Bay leaf	1 large or 2 small
Dried Thyme, Rosermay, Oregano	optional
Salt and Pepper	to taste

Preparation

Using the saute funtion of the IP, brown miced meat
add carrot, celery and onions and continue to sautee until softened
add tomato paste and garlic
add canned tomatoes, rinse cans with water and add to pot
add bay leaf and dried herbs (if desired)
add as much wine as IP will hold (2/3 mark on the inside of pot)
cook at high pressure for 30min
add remainder of wine and simmer until the desired consistency is reached
For a rich/deep flavor, continue to simmer ad libitum and/or reheat the next day adding water or wine whenever the bolognes turns too dry