Instant Pot Bolognese Sauce

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recipe by Ivy Manning

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    661
based on 1 ratings

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. 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.

Inspired by: https://recipes.instantpot.com/recipe/bolognese-saucesauc/

recipe updated Jun 8, 2020

Ingredients

  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Carrot icon
    Carrot
    1 (about 50 g)
  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Pancetta icon
    Pancetta
    ¼ cup (about 36.6 g)
  • Ground pork icon
    Ground pork
    227 g (about 1 cup)
  • Ground beef icon
    Ground beef
    227 g (about 1 cup)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Baking soda icon
    Baking soda
    ¼ tsp (about 1.16 g)
  • Tomato paste icon
    Tomato paste
    ¼ cup (about 66 g)
  • Dry vermouth icon
    Dry vermouth
    ½ cup (about 120 g)
  • Canned tomatoes icon
    Canned tomatoes
    2 cups (about 460.8 g)
  • Low-sodium beef broth icon
    Low-sodium beef broth
    ½ cup (about 106.5 g)
  • Parmesan cheese rind icon
    Parmesan cheese rind
    as needed
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Heavy cream icon
    Heavy cream
    ½ cup (about 120 g)
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Colander
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, More
  2. Add ground pork and ground beef to the inner pot
  3. Sauté until cooked through while stirring occasionally - approx 8 min
  4. Transfer meat to colander
  5. Drain then set aside
  6. Add olive oil to the inner pot
  7. Add yellow onion, carrot, celery stalk, pancetta and baking soda to the inner pot
  8. Cook until tender while stirring occasionally - approx 5 min
  9. Add tomato paste to the inner pot
  10. Cook while stirring frequently - approx 1 min
  11. Add dry vermouth to the inner pot
  12. Simmer - 1 min
  13. Deglaze
  14. Return meat to inner pot
  15. Add canned tomatoes, low-sodium beef broth, parmesan cheese rind and bay leaves to the inner pot
  16. Close and lock the lid and turn the steam release handle to Sealing
  17. Pressure cook - Manual, High, 30 min
  18. Natural release - 10 min
  19. Release pressure -
  20. Discard the parmesan rind and bay leaf
  21. Stir heavy cream into the inner pot
  22. Season with salt and black pepper
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