Hands-On Time
25 Mins
Slow Cook Time
8 Hours
Yield
Serves 8

How to Make It

Step 1

Coat a large cast-iron skillet with cooking spray. Add beef and turkey to skillet; cook over medium-high heat 7 minutes or until browned, stirring to crumble. Drain well.

 

Step 2

Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add onion, carrot, and celery to pot; cook, stirring constantly, 6 minutes or until onions are translucent. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.

Step 3

Stir in meat mixture, wine, and next 6 ingredients (through bay leaf). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time.

 

Step 4

During last 15 minutes of cooking, cook pasta according to package directions, omitting salt and fat; drain. Remove lid of Instant Pot®, and stir half-and-half into sauce in cooker. Spoon sauce over cooked pasta, and sprinkle with cheese.

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