Bolognese Sauce
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.
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Ingredients
  • 8ounces ground beefpreferably ground chuck
  • 8ounces ground pork
  • 2tablespoons olive oil
  • 1 yellow onionfinely chopped
  • 1 large carrotfinely chopped
  • 1 celery ribfinely chopped
  • 1/4cup pancettadiced, from a 1/2 inch thick slab, or chopped thick-cut bacon
  • 1/4teaspoon baking soda
  • 1/4cup tomato paste
  • 1/2cup dry vermouthor dry white wine
  • 2cups tomatoescanned and crushed
  • 1/2cup beef brothhomemade or low-sodium store-bought
  • 1 Parmesan cheese rindoptional, 3 inch rind
  • 1 bay leaf
  • 1/2cup heavy creamoptional
  • salt
  • pepper
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.