Bolognese Sauce

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.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

1-2 hours

Diet

Gluten Free, Low Carb

Cooking Technique

Pressure Cook

Keywords

1-2 hours, 4 servings, baking soda, bay leaf, beef broth, celery rib, contributed, cook 20 min, dry vermouth, easy, gluten free, ground beef, ground pork, heavy cream, italian, Ivy Manning, large carrot, low carb, main course, olive oil, pancetta, parmesan cheese rind, pepper, prep 5 min, pressure cook, salt, tomato paste, tomatoes, yellow onion

Prep Time

5 min

Cook Time

20 min

Servings

4 servings

Ingredients

8 ounces ground beef
8 ounces ground pork
2 tablespoons olive oil
1 yellow onion
1 large carrot
1 celery rib
1/4 cup pancetta
1/4 teaspoon baking soda
1/4 cup tomato paste
1/2 cup dry vermouth
2 cups tomatoes
1/2 cup beef broth
1 Parmesan cheese rind
1 bay leaf
1/2 cup heavy cream
salt
pepper

Instructions

Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.

Notes

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.

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