Instant Pot Bolognese Sauce

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

This Instant Pot Bolognese Sauce is one of my most favorite recipes that I love to serve with penne or other type of pasta. Thanks to the pressure cooker, the cooking time is cut in half and tastes absolutely delicious. Also, this is a super great recipe for meal prepping. You can easily double the recipe and freeze. So, when you don’t feel like cooking, you can easily defrost it, cook up some pasta, and voila! You have your dinner or lunch for the week.

Main Ingredients Needed For Instant Pot Bolognese

• Ground Beef – Swap with ground turkey for an even leaner dish, or ground tofu.

• Pancetta – seasoned Italian salt-cured meat made from pork belly. It really brings a lot of flavor to this sauce, so I highly recommend, but totally optional!

• Celery/Carrot –  I recommend including the carrots & celery, but feel free to swap with peppers or other veggies. Or, remove the veggies altogether.

• (Dry) Red Wine – You can use white wine instead, which will alter the flavor. You can also skip the alcohol and just use water.

• Pasta – Choose whatever pasta you’d like to serve. I used penne, but you could try tagliatelle noodles.

• Jar-Crushed Tomatoes

• Spices – Oregano, salt, black pepper, fresh parsley

Instant Pot Bolognese Sauce

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Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

300

kcal

Total time

40

minutes

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Ingredients

• 1 Tablespoon Olive Oil

• 1 Onion (chopped)

• 1 Celery Stalk (chopped)

• 1 Carrot (chopped)

• 3 Garlic Cloves (minced)

• 1 LB Ground Beef

• 4 Ounces Diced Pancetta

• 1 Teaspoon Dried Oregano

• 1 Teaspoon Salt

• 1/2 Teaspoon Black Pepper

• 1 28-Ounce Jar Crushed Tomatoes

• 1/2 Cup Dry Red Wine

• 1/4 Cup Fresh Parsley (chopped)

Directions

• Set Instant Pot to sauté setting, add in olive oil. Once hot, sauté onion, celery, and carrots until soft, about 4 minutes.

  • 

• Add in garlic, ground beef, pancetta, dried oregano, salt, and black pepper. Cook, stirring frequently, until meat is no longer pink. 

  • 

• Pour in crushed tomatoes and red wine. Stir to combine before securing lid and setting Instant Pot to manual high pressure for 20 minutes.

  • 

• Quick release steam, remove lid, and set back to the sauté setting for 3-5 minutes or until liquid has reduced slightly. Add parsley, then taste and adjust any seasoning as desired.

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Notes

• To store: You’ll want to store the pasta and sauce separately. Once cool, transfer the Bolognese to an air-tight container and refrigerate for up to 5 days.
• To freeze: Freeze this Bolognese for up to 3 months in a freezer-friendly container or freezer bag.

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