Who doesn’t love a hearty Bolognese sauce? It’s classic comfort food that never goes out of style.
This easy Instant Pot Bolognese brings all the rich flavors of the traditional recipe with a fraction of the effort. Perfect for busy weeknights, this sauce is packed with savory goodness and pairs wonderfully with your favorite pasta.
Get ready for a warm, satisfying meal that comes together in no time!
Steps
- Heat the olive oil in the Instant Pot on the highest sauté setting. Add diced onions, carrots, and celery, cooking until they are softened and lightly browned, which should take around 8-10 minutes.
- Add ground beef, pork, and pancetta to the pot, along with a teaspoon of salt and half a teaspoon of black pepper. Cook, breaking up the meat with a spoon, until browned and most of the liquid has evaporated.
- Stir in minced garlic and tomato paste, cooking for about a minute until fragrant. Pour in the red wine to deglaze, scraping any brown bits from the bottom, and let it simmer for 2-3 minutes until most of the wine has evaporated.
- Add the crushed San Marzano tomatoes, half a cup of water, and a quarter cup of chopped parsley. Bring the mixture to a simmer before sealing the Instant Pot and setting it to high pressure for 20 minutes.
- Once the cooking time is complete, release the pressure quickly and carefully remove the lid. Switch to the lowest sauté setting and simmer the sauce uncovered for 5-10 minutes, stirring until it thickens to your desired consistency.
- Stir in the heavy cream, the remaining parsley, and a pinch of nutmeg if desired. Adjust the seasoning with salt and pepper to taste.
- Toss the sauce with cooked pasta, adding a bit of pasta water to help the sauce adhere, and serve with freshly grated Parmigiano Reggiano on top.
Ingredients
- 1 tablespoon olive oil
- 1 and 1/2 cups yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 pound ground beef chuck
- 1/2 pound ground pork
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 28 ounces San Marzano tomatoes, crushed in purée
- 1/2 cup water
- 1/2 cup Italian parsley, divided
- 1/4 cup heavy cream
- Pinch of ground nutmeg (optional, to taste)
- Kosher salt and freshly-ground black pepper
- Cooked tagliatelle, pappardelle, or preferred pasta for serving
Nutritional Values
Calories: 2052kcal | Carbohydrates: 68g | Protein: 100g | Fat: 148g | Saturated Fat: 52g | Cholesterol: 424mg | Sodium: 1744mg | Potassium: 3764mg | Fiber: 16g | Sugar: 32g | Vitamin A: 11000IU | Vitamin C: 97.6mg | Calcium: 388mg | Iron: 16.8mg
FAQ
- What is Bolognese Sauce?
- cooked. It is believed to have originated in Bologna, Italy, in the 1700s. There is some debate over its history and the ingredients for an “authentic” recipe. The sauce is characterized as hearty and meaty rather than thin and delicate.
- What are the key ingredients in Bolognese Sauce?
- How does the Instant Pot change the preparation of Bolognese Sauce?
- 4 hours it takes to simmer on the stove. This shorter cooking time requires less liquid in the recipe. To ensure rich flavor, a dry red wine is used to deglaze the pan, and tomato paste is added alongside the San Marzano tomatoes.
- What types of pasta pair well with Bolognese Sauce?
- Can Bolognese Sauce be made in advance?
- 4 days in the refrigerator, or frozen for 3-4 months.
Tips
- Use crushed San Marzano tomatoes for the best flavor and texture. Other varieties or those in watery juice may result in a thinner, less flavorful sauce.
- After pressure cooking, allow the sauce to simmer uncovered for 5-10 minutes on the lowest sauté setting. This helps thicken the sauce to your desired consistency.
- Deglaze the pot with dry red wine instead of white wine to add extra depth of flavor, which enhances the richness that pressure cooking can sometimes miss.
- Serve the sauce with hearty pasta types like tagliatelle or pappardelle, which can handle the weight of the Bolognese sauce well.
Equipment
- Instant Pot – This is essential for the pressure cooking method described in the recipe.
- Wooden or Silicone Spoon – For sautéing and breaking up the meat in the Instant Pot.
- Chef’s Knife – For dicing vegetables such as onions, carrots, and celery.
- Cutting Board – For preparing the vegetables and pancetta.
