Bolognese Sauce Recipe (Instant Pot)
User Reviews
5.0
345 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6 to 8 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Sauce Recipe (Instant Pot)
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This rich meat sauce with beef, pork, and pancetta is perfect for serving with your favorite pasta. Choose a hearty cut that will stand up to the weight of the sauce, and don't forget the freshly-grated cheese on top!This recipe was developed and tested using the Instant Pot 6-quart Duo Plus.
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Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 pound ground beef chuck
- 1/2 pound ground pork
- 4 ounces diced pancetta
- 2 cloves garlic , minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 28 ounces crushed San Marzano tomatoes , in purée
- 1/2 cup water
- 1/2 cup Italian parsley , divided
- 1/4 cup heavy cream
- pinch ground nutmeg (to taste, optional)
- Kosher salt and freshly-ground black pepper
- cooked tagliatelle, pappardelle, or your favorite pasta , for serving
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Instructions
- Heat olive oil in the Instant Pot insert on the hottest sauté setting. Add onions, carrots, and celery, and cook until softened and lightly browned, about 8-10 minutes.
- Add ground beef, pork, and pancetta to the Instant Pot with 1 teaspoon kosher salt and 1/2 teaspoon freshly-ground black pepper. Sauté, breaking up meats with a spoon, until browned and most of the juices have evaporated.
- Add garlic and tomato paste to the Instant Pot, and cook for 1 minute, until fragrant. Deglaze the insert with red wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes, until most of the wine has evaporated.
- Stir in crushed tomatoes in purée, water, and 1/4 cup chopped parsley. Bring to a simmer. Place lid on Instant pot, seal, and set the unit to HIGH pressure for 20 minutes.
- Quick release pressure and carefully lift lid when the float drops. Switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 5-10 minutes, stirring often, until the sauce is thickened to your desired consistency.
- Stir in heavy cream, remaining 1/4 cup chopped parsley, and ground nutmeg (if using). Season to taste with salt and pepper.
- Toss with cooked pasta, adding a splash of pasta water to help the sauce coat, and serve with freshly-grated Parmigiano Reggiano on the top.
Notes
- For the best flavor and texture of this sauce, crushed San Marzano tomatoes are key. Other crushed tomato varieties, or those packed in a more watery juice instead of purée, will yield a thinner, less flavorful sauce.
- Make ahead: Bolognese sauce can be stored in airtight containers for 3-4 days in the refrigerator, or 3-4 months in the freezer.
Nutrition Information
Show Details
Calories
513kcal
(26%)
Carbohydrates
17g
(6%)
Protein
25g
(50%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Cholesterol
106mg
(35%)
Sodium
436mg
(18%)
Potassium
941mg
(27%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2750IU
(55%)
Vitamin C
24.4mg
(27%)
Calcium
97mg
(10%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 106mg | 35% |
| Sodium | 436mg | 18% |
| Potassium | 941mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2750IU | 55% |
| Vitamin C | 24.4mg | 27% |
| Calcium | 97mg | 10% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
345 reviews
Excellent
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