Bolognese Sauce Recipe (Instant Pot)

Bolognese Sauce Recipe (Instant Pot)

from stripedspatula.com
Main Course
85 min
513 kcal / serving

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.

Ingredients

  • 1 tablespoonolive oil
  • 1 cupsdiced yellow onion
  • ½ cupdiced carrots
  • ½ cupdiced celery
  • 1 poundground beef chuck
  • ½ poundground pork
  • 4 ouncesdiced pancetta
  • 2 clovesgarlic (, minced)
  • 2 tablespoonstomato paste
  • ½ cupdry red wine
  • 28 ouncescrushed san marzano tomatoes (, in purée)
  • ½ cupwater
  • ½ cupitalian parsley (, divided)
  • ¼ cupheavy cream
  • ground nutmeg ((to taste, optional))
  • kosher salt and freshly-ground black pepper
  • cooked tagliatelle, pappardelle, or your favorite pasta (, for serving)

Directions

  1. 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. 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. 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. 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. 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. 6

    Stir in heavy cream, remaining 1/4 cup chopped parsley, and ground nutmeg (if using). Season to taste with salt and pepper.

  7. 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.

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