Try this Instant Pot Bolognese Sauce recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ingredients
- 1 large onion finely chopped
- 3 large garlic cloves, minced
- 1 tbsp olive or avocado oil
- 1 lb ground turkey
- 14 oz tomato sauce or diced tomatoes, low sodium
- 6 oz tomato paste, low sodium
- 2 cup s water
- 1 cup black lentils, uncooked (rinsed and drained)
- 2 tbsp honey or maple syrup
- 2
Pressure cooking breaks down dense vegetable fibers and softens legumes without requiring an overnight soak. This method alters standard sauce formulation by combining ground turkey and black lentils into a single simmering environment. Precise heat control and moisture management dictate the final texture of the sauce.
- Substitute the ground turkey with finely textured textured vegetable protein at a one-to-one ratio if you prefer a fully plant-based simmer.
- Swap the black lentils for green French lentils without changing the liquid volume, as both varieties absorb roughly two cups of water per cup of dry legume during pressure cycles.
- Mince the garlic finely to prevent bitter scorching against the base of the stainless steel inner pot during the initial sauté phase.
- Store the cooled sauce in airtight glass containers for up to four days in the refrigerator to allow the flavors to deepen.
- Reheat leftovers gently on the stove over medium-low heat with an added splash of water to restore the original viscosity.
Leftover portions develop a more cohesive flavor profile after resting overnight in the cold refrigerator. Reheating breaks down the starch bonds further, yielding a richer mouthfeel on the second day.
