Instant Pot Bolognese Sauce

5 from 5 votes

Instant Pot Bolognese Sauce

This rich, hearty Instant Pot Bolognese delivers the slow-simmered flavor of a traditional Italian meat sauce in about 40 minutes. Whether you make it in the Instant Pot or follow the included stovetop instructions, you'll end up with a deeply flavorful sauce that's perfect over your favorite pasta.

Prep Time10

Cook Time15

Pressure building15

Total Time40

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 225kcal

Author: Sally Humeniuk

Equipment

1 Pressure Cooker

Ingredients

4 ounces pancetta
1 Tbsp butter
1 large white onion minced
2 celery stalks minced
2 carrots minced
2 pound ground beef 85 or 90% lean
¼ cup dry red wine or grape juice
2- 28 oz. can crushed tomatoes
3 bay leaves
½ tsp kosher salt, plus more to season meat
½ tsp fresh black pepper, plus more to season meat
¼ cup grated Parmesan
½ cup cream or half and half
½ cup shredded Parmesan
¼ cup fresh basil

Instructions

Instant Pot/Pressure Cooker Instructions

Cook the pancetta on the Sauté setting until the fat has rendered.
4 ounces pancetta
Add the butter, onion, celery, and carrots. Cook until softened.
1 Tbsp butter, 1 large white onion, 2 celery stalks, 2 carrots
Stir in the ground beef and cook until lightly browned, breaking it into small pieces.
2 pound ground beef
Pour in the wine and simmer until mostly reduced.
¼ cup dry red wine
Add the crushed tomatoes, bay leaves, salt, and pepper.
2- 28 oz. can crushed tomatoes, 3 bay leaves, ½ tsp kosher salt,, ½ tsp fresh black pepper,
Lock the lid and cook on High Pressure for 15 minutes. Allow a 10-minute natural release before venting.
Remove the bay leaves and stir in the Parmesan and cream. If needed, simmer using Sauté until the sauce reaches your desired consistency.
¼ cup grated Parmesan, ½ cup cream
Serve over cooked pasta with additional Parmesan and fresh basil.
½ cup shredded Parmesan, ¼ cup fresh basil

Stove top instructions

Cook the pancetta, butter, onion, celery, and carrots until softened.
4 ounces pancetta, 1 Tbsp butter, 1 large white onion, 2 celery stalks, 2 carrots
Add the beef and brown, breaking it into small pieces.
2 pound ground beef
Stir in the wine and cook until reduced.
¼ cup dry red wine
Add the tomatoes, bay leaves, salt, and pepper. Simmer, covered, for 30–40 minutes.
2- 28 oz. can crushed tomatoes, 3 bay leaves, ½ tsp kosher salt,, ½ tsp fresh black pepper,
Stir in the Parmesan and cream.
¼ cup grated Parmesan, ½ cup cream
Serve over your favorite pasta with Parmesan and basil.
½ cup shredded Parmesan, ¼ cup fresh basil

Notes

This recipe includes both Instant Pot and stovetop instructions, so you can choose the method that works best for your schedule.
Ground pork can replace half of the beef for a more traditional Bolognese.
Center-cut bacon works well if pancetta isn't available.
Freshly grated Parmesan adds the best flavor and naturally thickens the sauce.
This sauce tastes even better the next day as the flavors continue to develop.
Freeze cooled Bolognese in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition