Name: Three-Meat “Instant” Bolognese
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Quick & Easy
Ingredients: 1 tablespoon olive oil; 8 ounces bulk sweet Italian sausage; 2 medium carrots, finely chopped; 1 medium onion, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, finely chopped; 1/2 teaspoon each kosher salt and ground black pepper; 1 jar (24 ounces) RAGÚ® Old World Style® Flavored with Meat Pasta Sauce; 1 pound ground beef chuck (80% lean); 1 pound ground pork; 1 cup grated Parmesan cheese

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Three-Meat “Instant” Bolognese

Beef, pork, Italian sausage and RAGÚ® Sauce combined with aromatics and Parmesan cheese for the long-simmered flavor of a rich and hearty bolognese.

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Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

1 tablespoon olive oil
8 ounces bulk sweet Italian sausage
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon each kosher salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Flavored with Meat Pasta Sauce
1 pound ground beef chuck (80% lean)
1 pound ground pork
1 cup grated Parmesan cheese

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

20 minutes

Servings

Ingredients

1 tablespoon olive oil
8 ounces bulk sweet Italian sausage
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon each kosher salt and ground black pepper
1 jar (24 ounces) RAGÚ® Old World Style® Flavored with Meat Pasta Sauce
1 pound ground beef chuck (80% lean)
1 pound ground pork
1 cup grated Parmesan cheese

Instructions

Set 6 qt. Instant Pot® to Sauté for 10 min. Add oil to inner pot; heat until shimmering. Add sausage; cook 3 min. or until meat is no longer pink, stirring frequently. Add vegetables, garlic, salt and pepper; cook 1-2 min. or until combined.
Add sauce and ground meats. Cook 1-2 min., breaking up the meat into smaller pieces with a wooden spoon. (Meat will not be fully cooked). Secure lid. Pressure Cook on High for 15 min.
Press Cancel. Let stand 10 min. then quick release any remaining pressure. Carefully open lid once all pressure is released. Skim and discard any excess fat on surface of sauce. Stir in cheese while gently while breaking up any remaining large pieces of meat. Serve with hot cooked pasta.

Recipe Notes

Tips:

To save considerable prep time, take advantage of pre-chopped vegetables sold in the produce section of the grocery store.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT^®and associated logos are owned by Instant Brands Inc. and are used under license.

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Fire-Roasted Primavera with Veggie Noodles

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

12 minutes

Cook Time

15 minutes

Servings

Ingredients

Fire-Roasted Vegetables

1 small eggplant, cut into 1 inch planks
1 medium red onion, quartered
1/2 pound mini peppers
1/2 pound asparagus, trimmed
1 medium red onion, cut into 1 inch slices
Olive oil spray

Vegetable Noodles

2-1/2 pounds spiral-cut vegetable noodles such as yellow squash, zucchini, carrots or butternut squash
1/2 teaspoon kosher salt and ground black pepper
Olive oil spray
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, warmed
1 cup shredded fontina cheese
1/4 cup chopped fresh mint

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Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes

Prep Time

12 minutes

Cook Time

15 minutes

Servings

Ingredients

Fire-Roasted Vegetables

1 small eggplant, cut into 1 inch planks
1 medium red onion, quartered
1/2 pound mini peppers
1/2 pound asparagus, trimmed
1 medium red onion, cut into 1 inch slices
Olive oil spray

Vegetable Noodles

2-1/2 pounds spiral-cut vegetable noodles such as yellow squash, zucchini, carrots or butternut squash
1/2 teaspoon kosher salt and ground black pepper
Olive oil spray
1 jar (24 ounces) RAGÚ SIMPLY® Chunky Garden Vegetable Sauce, warmed
1 cup shredded fontina cheese
1/4 cup chopped fresh mint

Instructions

Heat grill to medium-high.
Spray vegetables with olive oil. Grill asparagus 4-5 min. and remaining vegetables 5-7 min. on direct heat until tender and lightly marked, turning once. Remove from heat; cool and cut into bite-size pieces.
Meanwhile, toss vegetable noodles with salt and pepper. Place in large disposable foil pan lightly sprayed with olive oil; grill 10-15 min., stirring occasionally until tender. Transfer to large serving bowl; toss with sauce, grilled vegetables, cheese and mint.

Recipe Notes

Tips:

Look for refrigerated spiral-cut vegetables in the produce section of the supermarket.

Other vegetables that are great for grilling include mushrooms, yellow squash, seeded plum tomatoes and corn.

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