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Bolognese Sauce Recipe (Instant Pot)

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
Servings: 6 to 8 servings
Calories: 513 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. Stir in heavy cream, remaining 1/4 cup chopped parsley, and ground nutmeg (if using). Season to taste with salt and pepper.
  7. 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.
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Nutrition Information

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

% 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.