Once you've got a real Bolognese sauce, you'll never look at spaghetti sauce again. Bolognese has a richly nuanced and deeply umami flavor that blends in a warm and friendly way. Combined with a spaghetti squash rich in carbohydrates and nutrients, this meal is a true Primal favorite that everyone at the table can enjoy. And with the convenience of an Instant Pot, you'll be out of the kitchen in about 20 minutes, with a dinner on the table in about 45 minutes. Just cook the squash while you prepare the sauce ingredients for optimal efficiency. The final result? A rich and meaty Bolognese dish that tastes as good as a sauce that simmers for hours.
Time in the kitchen: 20 (with an additional cooking time of 30 minutes for the sauce)
2 spaghetti squash (for double pack)
2 tablespoons of extra virgin olive oil (15 ml)
1 onion, finely chopped
2 grated carrots
2 celery stalks, finely chopped
4 cloves of garlic, finely chopped or sliced thinly
2 pounds of minced pork (900 g)
2 teaspoons of dried oregano (10 ml)
2 teaspoons of salt (10 ml)
2 tablespoons tomato paste (30 ml)
½ cup of beef broth (120 ml)
2 boxes of 15 ounces of diced tomatoes and their liquid
1 bay leaf
Garnish: fresh basil and grated Parmigiano-Reggiano cheese
Cut spaghetti squash in half (noodles shorter in length and longer noodles across). Collect the seeds in the center.
Add a cup of water to the instant jar. Place a steaming trivet at the bottom of the instant pot and place the squash halves on top. Cover and make sure the relief valve is set to "Sealing". Select the "Manual" setting and set the cooking time to 20 minutes at high pressure.
After cooking, do a quick release by moving the decompression valve to "vent". Remove the squash and pour any liquid accumulated inside the squash. Use a fork to separate the squash into "noodles". Book.
While cooked spaghetti squash, prepare sauce ingredients.
When you are ready to prepare the meat sauce, select the stir fry setting from the Instant Pot and heat the olive oil. Cook the pork for about 10 minutes until it is completely browned, then remove and drain on a paper towel-lined platter. Leave a tablespoonful or two of pork fat in the bottom of the pan (drain the rest to discard or set aside for other cooking purposes).
Add onion, carrots, celery, garlic and sauté about 5 minutes to soften the vegetables. Add the minced meat and season with oregano and salt. Break the meat into small pieces.
In a bowl, whisk the tomato paste and the bone broth. Pour into the Instant Pot with the diced tomatoes and bay leaf. Mix well.
Cover and make sure the pressure relief valve is set to "Sealing". Select the "Manual" setting and set the cooking time to 30 minutes at high pressure. Move the decompression valve to "purge" it for quick release.
Keep half of the Bolognese in a food storage container.
Serve the other half over the spaghetti squash (if necessary, briefly warm the squash in the microwave) with fresh basil and grated Parmigiano-Reggiano cheese.
Nutritional information (per serving – 8 servings of the doubled batch recipe):
Carbohydrates: 13 grams
Fat: 28 grams
Protein: 33.5 grams