Instant Pot Bolognese Sauce
Servings: 6 - 8 servings
Calories: 476kcal
Ingredients
- 1 Tbsp olive oil
- 1 lb. lean ground beef (I use 90/10)
- 1/2 lb. Italian sausage
- 4 oz pancetta diced
- 1 medium yellow onion minced
- 1 - 2 medium carrots peeled and minced
- 1 stalk celery minced
- 7 cloves garlic minced
- 1/2 cup dry red wine
- 28 oz crushed tomatoes
- 1/4 cup tomato paste
- 2/3 cup beef broth - reduced sodium preferred (or water)
- 1 Tbsp balsamic vinegar
- 1 1/2 Tbsp dried parsley
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp black pepper
ADD AFTER PRESSURE COOKING
- 1/4 cup heavy cream
- 1/4 cup chopped fresh basil
Instructions
- Turn your Instant Pot on to "Saute", then add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon as it cooks. Drain if needed, then return to pot.
- Add onion, carrot and celery and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions, carrots and celery cook and give off liquid.
- Add garlic and cook, until fragrant, about 30 seconds. Pour in red wine and cook, stirring often, until reduced, about 2 minutes.
- Add all remaining ingredients (except for heavy cream and basil) and stir, scraping the bottom of the pot to ensure no browned bits remain.
- Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to “venting" to perform a quick release. When the pin drops, remove lid and set aside.
- Select "saute" and select LOW. Stir in heavy cream and basil and simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
- Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.
Notes
- Prep time does not include the time for the Instant Pot to come up to pressure, as this will vary from person to person. Mine took about 15 minutes.
- If you don't have fresh basil, use 2 tsp of dried basil and add with the other spices before pressure cooking.
STOVETOP DIRECTIONS
- Complete steps 1 -4 in a large dutch oven or soup pot. Bring to a boil, then reduce heat to LOW and simmer uncovered, for about 2 hours, stirring occasionally.
- If you notice the sauce getting too thick, add a splash of water.
- Stir in heavy cream and basil and simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
- Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.
SLOW COOKER DIRECTIONS
- Complete steps 1 -3 in a large skillet.
- Transfer skillet contents to a slow cooker, and add all remaining ingredients (except cream and basil). Stir, cover, and cook on LOW for 8 hours, or HIGH for 4 hours).
- Stir in heavy cream and basil and cook on HIGH, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
- Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.
Nutrition
Calories: 476kcal | Carbohydrates: 22g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1185mg | Potassium: 1133mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5809IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 5mg
