If you know me, you know I’m a HUGE fan of my Slow Cooker and Instant Pot. They’re easy, dummy proof, and are great when you’re on the run but still want a meal that tastes like you spent hours working on it. Basically, I’m obsessed. I’ve been using my Slow Cooker for about 5-6 years now, starting back when I was in college and I’ve always loved it. I was in school all day, so I’d throw a pot roast in it in the morning, and my roommates and I would come home at the end of the day to an amazing home cooked meal – which was a big deal if you lived away from home in college (My roommates loved me). Evolving from the Slow Cooker, the Instant Pot is now making it’s grand appearance. I was so in love with my slow cooker, but after checking out the feedback, it seemed crazy awesome. The second I heard “It can cook a 5lb pork roast in 1 hour”, I had to have it. I’ve been experimenting with my Instant Pot for the past few months and it’s a lot of fun. Let me tell you, I’ve definitely botched a couple of recipes, but the majority of them come out great. I’ve developed a huge love for my Instant Pot and I know I can speak for the other Instant Pot owners when I say that too!
Now, let’s talk Bolognese. I’ve had it in restaurants, my family has made it, and honestly, I always thought a Bolognese sauce was just another type of spaghetti sauce with different spices. To my surprise, here’s the difference between Bolognese and Spaghetti Gravy: Bolognese is fancy af and is primarily a meat sauce, with tomato for added flavor. The sauce is made from tomato paste, wine, and heavy cream (or in our case, organic chicken broth & greek yogurt). Spaghetti sauce is essentially just tomato sauce. So next time you’re in the kitchen craving Italian, this recipe will impress not only you but everyone you’re feeding! It’s different, delicious, and will please the belly.
Let’s get cooking!
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 6 people
4 Strips of Bacon, chopped
1 Tbsp Olive Oil
1 Large Onion, chopped
2 Carrots, peeled and finely chopped
2 Celery Stalks, finely chopped
1 Tbsp Garlic, minced
2 lb Ground Bison
1/4 Cup Organic Chicken Broth
1-28 oz. Can Crushed Tomatoes
1-28 oz. Can Diced Tomatoes
3 Bay Leaves
1 Tbsp Sea Salt
1 Tbsp Black pepper
1-5 oz. Container of Non-Fat Plain Greek Yogurt (I used Chobani)
Chopped Parsley for Garnish
- Press the sauté button on your Instant Pot and cook chopped bacon about 3-4 minutes, or until fat slightly melts.
- Add olive oil, onions, celery, carrots, and garlic and cook until softened, about 5 minutes.
- Add ground bison, season with 1/2 the salt and pepper, and cook until browned with the veggies. Make sure the meat is chopped up finely as it cooks!
- Add chicken broth, and simmer for 5 minutes.
- Add crushed tomatoes, diced tomatoes, bay leaves, and rest of the salt and pepper. Stir to combine.
- Cook on “Soup/Stew” setting for 15 minutes.
- Once timer goes off, let sit for 10 minutes before releasing the rest of the steam.
- Stir in the greek yogurt, garnish with fresh parsley, and serve over spaghetti squash (pictured here), zucchini noodles, or whole wheat pasta! – Those are my favorites!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,