What is better than a rib-sticking, hearty, complexly flavored bolognese?
How about when it’s an Instant Pot Bolognese Sauce Recipe that will take literally 60 minutes from start to finish, with only 10 minutes of you cooking?
Too good to be true? Nope. You’ve got to give this Instant Pot Bolognese Sauce a try. It’s meaty (as a bolognese should be) and just coats the pasta so well.
And whether you use a slow cooker or the Instant Pot, the meat cooks to the point where the sauce is almost velvety.
Key Takeaways
- Cook Time: 60 minutes (cook time)
- Main Ingredients: Ground beef, onion, carrots, celery, garlic, tomato paste, crushed tomatoes, whole milk, dry red wine or low-sodium beef broth, and more
- Servings: 6
- Extras: This hearty Bolognese Sauce can be served over cooked pasta, rice, quinoa, stuffed in peppers, or as a topping for baked potatoes. It’s also great as a low-carb option with spaghetti squash or zucchini noodles.
- Tip: For a truly velvety sauce, make sure to break up the ground beef thoroughly before cooking and stir well after cooking to incorporate the fat back into the sauce. This ensures a rich and cohesive texture.
Easy Instant Pot Bolognese Sauce
The cool thing is that while these directions will tell you to saute the vegetables, you don’t really have to. This recipe could be a great dump recipe.
You can combine all the ingredients in the Instant Pot to pressure cook, a Slow Cooker to dump and go, or a freezer bag for later use.
The hardest part of this entire recipe is chopping the vegetables. You’re gonna want them pretty small… no one like big chunks of carrot in their sauce, right?
Turn the Instant Pot to saute and add some oil. Once it’s hot, toss in the chopped vegetables and saute them for 5 minutes or so.
Then, add the tomato paste and spices. Mix it up until well blended.
Then add everything else. Yup – just put the ground beef in completely raw – no pre-cooking necessary.
However, you don’t want to end up with big hunks of cooked ground beef in your sauce, so it’s very important to mix up everything really well at this step.
Break up all the ground beef until you have a pretty homogenous mixture.
Then, turn the Instant Pot to the Meat/Stew setting and cook for 35 minutes.
Once it’s done and depressurized, you’ll notice that the fat from the ground beef is boiling on top.
But don’t scrape it off. You want this fat in the sauce! It’s part of what makes bolognese so good.
So mix it all in. Take a few minutes and stir the sauce while it’s still bubbling a bit. The fat will mix back in the sauce nicely.
Ingredients
- 1 large onion finely chopped
- 2 medium carrots finely chopped
- 3 stalks of celery finely chopped
- 3 cloves garlic minced or pressed
- 1 tbsp olive oil
- 1 can tomato paste 6 oz.
- 2 lbs. ground beef
- 1 tbsp salt
- 1 tsp black pepper
- 1 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 can crushed tomatoes 28 oz.
- 1 cup whole milk
- 1 cup dry red wine or low-sodium beef broth
Instructions
- Turn the Instant Pot to saute.
- After the vegetables are chopped, add olive oil to the instant pot and toss in the onions, celery, carrots, and garlic.
- Saute, stirring often for 5-10 minutes (make sure not to caramelize them)
- Add the tomato paste and all the spices. Blend well.
- Add all the remaining ingredients.
- Mix everything really well, making sure to break up the ground beef completely.
- Set to Meat/Stew setting for 35 minutes. Close the lid.
- After it's done, let it naturally depressurize for about 5 minutes.
- Remove the lid and stir well for about 5 minutes.
Notes
Nutrition
Serving Suggestions
This bolognese sauce is incredibly versatile and can enhance a wide variety of dishes, turning a simple meal into a culinary delight.
Here are some detailed serving suggestions I have to make the most of this rich and flavorful sauce:
Classic Pasta Dishes: The traditional way to enjoy bolognese sauce is over pasta. Serve it with spaghetti, fettuccine, or pappardelle for a truly classic Italian meal.
The thick, meaty sauce clings perfectly to the pasta strands, creating a comforting and satisfying dish. For a more authentic touch, sprinkle freshly grated Parmesan cheese and chopped basil on top.
Hearty Grain Bowls: Spoon the bolognese over a bed of fluffy rice or quinoa for a hearty, gluten-free option. The grains soak up the rich sauce, making each bite full of flavor.
This combination is perfect for meal prepping, as it reheats well and stays delicious throughout the week.
Stuffed Vegetables: Use the bolognese as a filling for stuffed peppers or zucchini boats for a creative and nutritious twist.
Hollow out bell peppers or zucchini, fill them with the bolognese sauce, and bake until the vegetables are tender. Top with a sprinkle of cheese before baking for an extra layer of flavor.
Topping for Baked Potatoes: Transform a simple baked potato into a gourmet meal by topping it with a generous ladle of bolognese sauce.
Add a dollop of sour cream and a sprinkle of chives for a delightful combination. This is a great way to enjoy a quick and filling dinner with minimal effort.
Casserole and Bakes: Incorporate the bolognese sauce into a casserole for a hearty family meal. Layer it with pasta or thinly sliced potatoes and cheese, then bake until bubbly and golden.
This makes for a wonderful make-ahead dish that can be easily reheated.
Pizza Topping: Spread the bolognese sauce over a pizza crust instead of traditional pizza sauce. Add your favorite toppings, such as mozzarella, mushrooms, and olives, and bake until the cheese is melted and bubbly.
This makes for a unique and flavorful pizza night.
Calzone Filling: Use the bolognese sauce as a filling for homemade calzones. Combine it with ricotta cheese and a handful of spinach, then stuff it into pizza dough and bake until golden brown.
This makes for a delicious and portable meal that’s perfect for lunch or dinner.
Low-Carb Alternatives: For a low-carb option, mix the bolognese with cooked spaghetti squash or use it as a topping for zucchini noodles.
The sauce’s rich flavors complement these vegetables beautifully, providing a satisfying and nutritious meal without the extra carbs.
Easy Slow Cooker Recipes
Check out 40 AMAZING dump recipes that can be made easily- just dump and go about your day!
FAQs
What’s the main difference between bolognese and a classic meat sauce?
The primary difference between bolognese and a classic meat sauce lies in the ingredients and cooking methods.
The texture of a classic meat sauce tends to be more uniform and saucy, whereas bolognese is heartier with a more substantial meat presence.
Bolognese is a rich, thick sauce from Bologna, Italy. It’s made with ground meat, onions, carrots, celery, milk or cream, wine, and tomatoes that are simmered for a long time.
A classic meat sauce, often associated with Italian-American cuisine, usually has more tomato and includes ground meat, garlic, onions, and various seasonings simmered together for a short period of time.
Can I make this recipe dairy-free?
Yes, you can substitute whole milk with a dairy-free alternative like almond milk or coconut milk.
Be aware that the flavor might change slightly.
What’s the best meat to use for bolognese?
The best meat for bolognese is typically a combination of ground beef and ground pork, though my family prefers the solo beef version.
Ground beef, with a moderate fat content (80/20), gives the sauce a hearty base. The strong meat flavor and fat give the sauce some richness.
Some traditional recipes also incorporate pancetta or Italian sausage for an extra layer of flavor. Let me know if this is how you’ve made it. I’d love to get a real review after trying it!
If you prefer a leaner option, ground turkey or chicken can be used, but the texture and taste differ; I found it less meaty and not as rich, but it was still quite tasty.
Can I freeze the leftovers?
Definitely. This bolognese sauce freezes well and it’s great to meal prep, cook, and have it ready for busy nights or when you or one of the kids are sick and you want something fast and nutritious.
Let it cool completely before transferring it to freezer-safe containers.
It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before reheating.
What if I don’t have an Instant Pot?
You can use a slow cooker or make it on the stovetop.
For the slow cooker, follow the same steps for cooking it on the stovetop and then cook on low for 6-8 hours or high for 3-4 hours.
For the stovetop, simmer the sauce on low heat for 1-2 hours, stirring occasionally.
Final Thoughts
This Instant Pot Bolognese Recipe is perfect for busy families like mine. It’s quick, flavorful, and versatile, making it an ideal weeknight meal for you and the kiddos.
With minimal prep time and the convenience of the Instant Pot, you can have a hearty and delicious dinner on the table in no time.
Whether I use this easy pasta bolognese or as a filling for stuffed peppers, this bolognese sauce has become a staple in our kitchen.
I encourage you to give it a try and experience the magic of homemade bolognese without the fuss!
Have you grabbed my Meal Plan System yet? I might be biased, but I think it’s pretty amazing! Check it out!
Ready to Save Time & Money Mama?
Grab my FREE One-Touch Family Meal Planning System Below!
Can the Instant Pot Bolognese Sauce be made in a slow cooker?
Braising, Stewing, Pressure Cooking and Slow Cooking are all pretty much interchangable.
That sauce looks delicious. It’s decided! I am making this one on Saturday evening!
DELICIOUS. I always drained the fat after browning but no more. Recipe is easy and does not have ingredients that are foreign or you will never use again in another recipe. I will keep this recipe and use again and again. Thanks for sharing your recipe!
Lauren, will this recipe fit in the mini duo 3 qt? If not, would a pound of spaghetti be easily cook d in the mini. I have a IPdou 6 qt also.
It’s in my IP right now. Used my food processor to chop the veggies. Added 2 tbsp dried parsley because Its my habit. Very easy and speedy receipe.
I am sorry but this is a terrible recipe resulting in mush. Even with the IP, browning and caramelization of meat is clearly a must. Am new to this way of cooking so thought I would give it a try. I wasted 2lbs of ground beef and San Marzano tomatoes. In addition, 35 minutes of cooking time is far too much. Just giving some constructive feedback.
Agreed – I think 35 minutes is far too long. The meat was completely pulverized. The flavor was great, but the texture is terrible. A huge waste, but I do plan to try to make it without the Instant Pot, just cooking for hours the old fashioned way. Wish I saw this comment earlier…
Delicious, no, unbelievably delicious. I only used 1lb of meat. Can I cook the noodles with it next time?
Pretty good. However, thyme was a bit overwhelming. Probably should have used 1/2 tsp. thyme max.
How much pasta would you make for this recipe?
Just made it. followed the instructions to a t. Awesome!!
I have made this a few times and a few tweaks: The first time the red wine flavor was too pronounced for me, so now I change the order of things a bit. I also add pancetta dice 4 oz pancetta and add to hot pot and olive oil until it starts to crisp. Then add veggies, and salt and pepper and saute until soft and deglaze with 1/2 cup of red wine. This will actually reduce down to almost nothing and cook off the alcohol flavor if you add it at this stage. Add the herbs, stir in for… Read more »
Very good recipe. Very traditional. More meaty than tomatoey. We made the this exactly as written so we could review it properly. No complaints, however the sauce seemed a bit bland for our taste. Perhaps we will try it with Pancetta next time or more seasonings. But the recipe is worthy.
Made this last night; it was TERRIFIC
Made this dish and used meatloaf mix (ground beef, pork and veal). I did brown the meat a bit on saute mode before following the rest of the instructions. The dish came out so delicious and I will definitely make again. Just as good, reheated two days later. Thank you!
I bought an IP DUO60 3 years ago because it was on sale for $50 on Amazon (h/t Glenn Reynolds). I unboxed it, thought that’s cool, and chucked it in a cabinet where it sat forgotten until now. I decided to finally try it with this recipe. I made the following substitutions and additions to the ingredients: 3 strips of bacon (didn’t have pancetta) 3 10 oz cans Ro*tel instead of 28 oz can of diced tomatoes (because I’m New Mexican) 1/2 tsp of oregano (the batch I have is strong as hell) 1 container of portabella mushrooms No thyme,… Read more »
Anyone have a problem with watery at the bottom of the bowl or plate?