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Instant Pot + Stovetop Lamb Bolognese

A delicious slow OR high pressure cooked stewy-sauce. Best enjoyed during the colder months over your favorite long pasta, and sprinkled with a little pecorino romano
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6

Ingredients
  

Stovetop Ingredients

  • 4 TBSP Butter
  • 2 Sprigs Fresh Oregano
  • 2 Celery Stalks Finely Diced
  • 2 Carrots Finely Diced
  • 1 C Portobello Mushrooms Finely Chopped
  • 1 Shallot Diced
  • 1.5-2 LBS Lamb Shoulder
  • 1 33 oz can Stewed San Marzano Tomatoes I use Cento Brand
  • 3 TBSP Dry White Wine
  • Salt + Pepper to Taste I add 1 TSP at a time, stir, and taste
  • 1.5 TSP Sugar To Cut Acidity from Tomatoes

Instant Pot Ingredients

  • 4 TBSP Butter
  • 2 Sprigs Fresh Oregano
  • 2 Celery Stalks Finely Diced
  • 2 Carrots Finely Diced
  • 1 C Portobello Mushrooms Finely Chopped
  • 1 Shallot Diced
  • 1.5-2 LBS Lamb Shoulder
  • 1 33 oz Jar of Marinara Sauce
  • 3 TBSP Dry White Wine
  • Salt and Pepper to Taste I add 1 TSP at a time, stir, and taste.

Instructions
 

Stove Top Instructions

  • Bring a dutch oven to heat over medium high. Add in butter and melt. Generously salt and add lamb + sear on all sides. Deglaze the pan with white wine, and add in additional vegetables + San Marzano tomatoes. Bring to a boil, and then reduce heat to the lowest simmer. Cook covered on low (lowest setting) heat overnight (or for at least 12 hours). Taste after 12 hours of cooking and adjust salt + sugar + pepper seasoning as needed. You may need to break apart the meat a little bit, but it should fall right apart. Serve over polenta or pasta, and enjoy!

Instant Pot Instructions

  • Turn your instant pot to saute function and melt butter. Generously salt your lamb shoulder, and sear in the butter on all sides. Once lamb is seared, pour in wine to deglaze the bottom of the instant pot. Add all other ingredients, set instant pot on soup/stew setting for 50 minutes with the venting closed. Once time is up, quick release steam, and then finish seasoning with salt, sugar, and pepper. Note that you may need to remove some of the fat from the sauce with a spoon or baster. As with stovetop version, you can break apart the meat if it is still in tact (it will fall right apart). Serve over polenta or pasta, and enjoy!