Bolognese Sauce Recipe (Instant Pot)
User Reviews
5
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Prep Time
30 mins
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Cook Time
55 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)
Description
This recipe begins by sautéing diced yellow onion, carrots, and celery in olive oil in the Instant Pot until softened and lightly browned. Ground beef, pork, and diced pancetta are then browned with salt and pepper, breaking up the meat for even cooking. Garlic and tomato paste are added and cooked briefly before deglazing with red wine, scraping up browned bits for flavor.
Crushed San Marzano tomatoes in purée, water, and chopped parsley are stirred in, then the pot is sealed and pressure-cooked on high for 20 minutes. After releasing pressure, the sauce is simmered uncovered on low sauté until thickened. Finally, heavy cream and a pinch of nutmeg (optional) are stirred in to enrich the sauce.
The sauce develops a layered flavor from the mix of meats, vegetables, tomato, and wine, with a smooth yet hearty texture. It is ideal served over tagliatelle, pappardelle, or other favorite pasta shapes that hold the sauce well.
San Marzano tomatoes in purée form are recommended for the best texture and flavor; other canned tomatoes may yield thinner sauce. Leftovers store well refrigerated for 3 to 4 days or frozen up to 3 to 4 months.
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups yellow onion diced
- 1/2 cup carrot 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 red wine dry
- 28 ounces San Marzano Tomatoes in purée, crushed
- 1/2 cup water
- 1/2 cup Italian parsley , divided
- 1/4 cup heavy cream
- pinch ground nutmeg (to taste, optional)
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- pasta for serving, tagliatelle, pappardelle, or your favorite; cooked
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
- Use crushed San Marzano tomatoes in purée for richer, thicker sauce texture and flavor.
- Store leftover Bolognese in airtight containers for 3-4 days in the refrigerator or 3-4 months in the freezer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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