Italian Herbs Extra Virgin Olive Oil
6 cups chopped mushrooms
1 onion, diced
1 carrot, diced
2 stalks celery, diced
2 Tbl Italian Seasoning
2 cloves garlic, minced
1 cup red wine
1 cup broth
1 cup Bergeron pecans, chopped
1 Tbl Coconut Aminos
1 Tbl 18 Year Aged Balsamic
2 Tbl Tomato Paste
28 oz can tomatoes
Fresh basil for garnish

This instant pot Bolognese is protein packed thanks to our favorite pantry staple: Bergeron Pecans. Like many vegan curries, adding nuts to a long-cooking sauce results in an amazing texture and satisfying meatiness. We popped this one in our trusty Instant Pot for a quick take on a typically lengthy process. Prep the pasta!


1.Set the Insant Pot to saute mode. Drizzle in Italian Herbs Extra Virgin Olive Oil to coat the bottom. Saute the mushrooms, onions, celery and carrot until all the liquid is nearly evaporated. Add in the Italian Blend and garlic. Saute for 1 minute.
2.Add in the red wine and the broth. Simmer while scraping the bottom of the pot. You're looking to pick up all the fond (cooked on bits) in the pot. The Instant Pot does not understand fond. If you don't fully scrape it up, it will give you a "burn" notice during cooking. Continue simmering and scraping until the liquid is almost completely evaporated. Press cancel.
3.Add in the chopped pecans, coconut aminos, 18 Year Aged Balsamic, Tomato Paste and canned tomatoes. Stir really well to combine and so that nothing is sticking to the pot. Cover. Pressure cook on high for 20 minutes. Naturally release for 10 minutes. After the 10 min natural release, release any remaining pressure.
4.If the sauce is too liquid-y, set the pot to saute and simmer to reduce. Taste and adjust with salt and pepper. Serve over cooked pasta with lots of fresh basil.

Leave a Reply

Your email address will not be published.