Instant Pot Bolognese (Hong Kong Style)

1. In a small bowl, mix the marinade ingredients together.
2. Marinade the ground meat and the seasoning mixture in a large bowl for at least 20 minutes.
3. Add vegetable oil to the Instant Pot and set to "Saute" mode. This would be equivalent to medium high heat on the stovetop.
4. Once the oil is hot, add in minced garlic. Let fragrant for 2-3 minutes.
5. Add marinated ground beef to the Instant Pot to brown the meat. Use a spatula to spread the meat around the bottom of the pan.
6. Beat the meat into smaller chunks. Leave a few bigger pieces for a meatier bolognese sauce.
7. Add the rest of the bolognese sauce ingredients such as crushed tomatoes, tomato paste, mirepoix (diced onions, carrots, and celery), Shaoxing wine, oyster sauce, dark soy sauce, bay leaves, salt, and black pepper. Mix well.
8. Add a cup of water or chicken stock to deglaze the pan.
9. Close the lid, set the pressure cooker to high pressure for 20 minutes, and let it naturally release pressure. If you are in a hurry, you can opt for a quick release.
10. After the pressure valve drops, remove the lid.
11. Taste the sauce and adjust with salt and black pepper if desired.
12. Remove bay leaves and discard.
13. Pro Tip: Select "Saute" mode to thicken the sauce and add a little cornstarch slurry. Mix well until the sauce reduces to your desired consistency!

Assembly

1. Preheat your oven to 400F.
2. Cook spaghetti al dente in a pot of salted water per packaged instructions. Strain out water with a colander.
3. Add cooked spaghetti to a large mixing bowl, add a few spoonfuls of the bolognese sauce, and mix well.
4. Add the mixed spaghetti to a large ovenproof dish. Top with spaghetti bolognese sauce and mixed cheese and sprinkle with parmesan cheese.
5. Bake the HK-style spaghetti bolognese for 15 to 20 minutes until golden brown.
6. Serve and enjoy!