Bolognese Sauce
By :Instant Pot Italian by Ivy Manning
Print Recipe
The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi.
Votes: 25
Rating: 4.04
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef, Pork, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 8 ounces ground beef preferably ground chuck
  • 8 ounces ground pork
  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 1 large carrot finely chopped
  • 1 celery rib finely chopped
  • 1/4 cup pancetta diced, from a 1/2 inch thick slab, or chopped thick-cut bacon
  • 1/4 teaspoon baking soda
  • 1/4 cup tomato paste
  • 1/2 cup dry vermouth or dry white wine
  • 2 cups tomatoes canned and crushed
  • 1/2 cup beef broth homemade or low-sodium store-bought
  • 1 Parmesan cheese rind optional, 3 inch rind
  • 1 bay leaf
  • 1/2 cup heavy cream optional
  • salt
  • pepper
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Kid-Friendly, Rice & Pastas
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Beef, Pork, Tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 8 ounces ground beef preferably ground chuck
  • 8 ounces ground pork
  • 2 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 1 large carrot finely chopped
  • 1 celery rib finely chopped
  • 1/4 cup pancetta diced, from a 1/2 inch thick slab, or chopped thick-cut bacon
  • 1/4 teaspoon baking soda
  • 1/4 cup tomato paste
  • 1/2 cup dry vermouth or dry white wine
  • 2 cups tomatoes canned and crushed
  • 1/2 cup beef broth homemade or low-sodium store-bought
  • 1 Parmesan cheese rind optional, 3 inch rind
  • 1 bay leaf
  • 1/2 cup heavy cream optional
  • salt
  • pepper
Votes: 25
Rating: 4.04
Rate this recipe!
Instructions
  1. Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
  2. Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
  3. Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.
Recipe Notes

The sauce can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.

25 replies
  1. Maisiemugwump
    Maisiemugwump says:

    Gorgeous easy to make not watery at all flavours amazing think the addition of the cream makes this sauce. Will definetly be making this again

  2. aprilwright85@yahoo.com
    aprilwright85@yahoo.com says:

    Got the burn notice on my instant pot but finished up on the stove top and it was fine.

  3. Gizababyboo
    Gizababyboo says:

    Very good! Kept getting the burn warning so i had to stop the process and stir then start it again.

  4. Marlene99
    Marlene99 says:

    Outstanding ❤️recipe but I prechopped veg. day before. NOTES: I’ve always wiped inside of stainless steel Pots with veg.-oiled paper towel, for easy cleanup. (Especially since Instant Pot round heating element is on bottom and this has Parm. Cheese Rind.); I like LEFTOVERS so “changed” following ingredients: 1 lb Ground Chuck, 1 lb Ground Sweet Italian Sausage, 28 oz. Can Crushed Tomatoes, 1 T. Italian seasoning, 2 cloves Minced Garlic and 14 oz. Can Beef Broth
    Level = 1/2 Pot in 6 qt Pot

  5. Kdooley
    Kdooley says:

    DAIRY FREE VERSION: Eliminated celery (because im not a fan of celery also holds more water), cheese rind and cream but used a half & half plant based substitute which was incredible! I used a large can of diced tomatos which i think was a bit more than the two cups called for but it worked out. Fesh basil on top to finish off. Amazing i could eat this like soup!

  6. deedeelamberti
    deedeelamberti says:

    Came out nice and meaty. I’ve made this recipe twice and tastes great, especially leftovers!

  7. wjlawson
    wjlawson says:

    This turned out quite yummy. That said, the times listed for prep and cooking are SO inaccurate. It took over an hour to get it on the table.

  8. Troublesome musician
    Troublesome musician says:

    Sorry but WHY you say that your recipes are Italians? I read different ones and no one matches with an ORIGINAL ITALIAN recipe. I find all this annoying and not honest.

  9. Satinrose
    Satinrose says:

    I found it missing something i think next time gonna add more in spices and i used diced tomatoes…as well added some tomatoe sauce….but it is meaty

  10. Colleen
    Colleen says:

    Hi: I find the time is way off. There’s no need to pressure cook this for 30 mins! Because you’re browning the meat and sauteeing the veg ahead of time, I reduced the pressure cook time to 15 mins. Even that was too long. Next time, I would pc for 10 mins OR slow cook! Not a bad recipe. I added bell peppers and italian seasoning as there wasn’t enough spice in the recipe for me.

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