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This Bolognese sauce recipe is hearty, rich and bursting with complex layers of flavor, and is on the table in 1 hour (instead of 2-3) thanks to the Instant Pot!  Pressure cook your way to an amazing Italian-style meal! #bolognese #meatsauce #spaghetti #italian #pasta #tomato #instantpot #pressurecooker #simmered
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5 from 6 votes

Instant Pot Bolognese Sauce

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Italian
Keyword: meat sauce, pasta sauce, spaghetti sauce
Servings: 6 - 8 servings
Calories: 476kcal
Author: Amanda

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 and peppers 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

  1. 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.
  2. If you don't have fresh basil, use 2 tsp of dried basil and add with the other spices before pressure cooking.
 

STOVETOP DIRECTIONS

  1. 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.
  2. If you notice the sauce getting too thick, add a splash of water.
  3. Stir in heavy cream and basil and simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
  4. Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.
 

SLOW COOKER DIRECTIONS

  1. Complete steps 1 -3 in a large skillet.
  2. 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).
  3. Stir in heavy cream and basil and cook on HIGH, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
  4. 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