Instant Pot Bolognese Sauce

Is meaty vegetable packed tomato sauce that cooks up quickly in your Instant Pot but tastes likes it’s been slow simmered all day. For a fun change try this air fryer version as well!

How to make Instant Pot Bolognese Sauce

In your Instant Pot select “Saute” and add the oil.

Add onion, carrot, and celery, and cook until soft, about 7 minutes.

Stir in beef and garlic, breaking up meat with a spoon. Cook until no longer pink and browned. About 8-10 minutes.

Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.

Stir in tomatoes, tomato paste, stock, and bay leaf.

Discard bay leaf, then gradually stir in milk.

Cover with a lid slightly ajar and select slow cook to allow the flavors to meld – about 45 minutes.

Season with salt and pepper.

 

 

bolognese sauce on pasta plated
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Bolognese Sauce

A meat and vegetable packed tomato sauce that cooks up quickly in your Instant Pot but tastes like it's been slowly simmered all day.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

Ingredients  

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 small carrot diced
  • 1 stalk celery diced
  • ½ cup dry white wine
  • 1 15-oz. can crushed tomatoes
  • 3 tablespoons tomato paste
  • 2 cups low sodium beef or chicken broth
  • 1 bay leaf
  • 1 cups whole milk
  • salt and pepper to taste

Instructions 

  • In your Instant Pot select “Saute” and add the oil.
  • Add onion, carrot, and celery, and cook until soft, about 7 minutes.
  • Stir in beef and garlic, breaking up the meat as it cooks. Cook until no pink remains and browned about 8-10 minutes.
  • Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.
  • Stir in tomatoes, tomato paste, broth, and bay leaf, and gradually whisk in the milk.
  • Cover with a lid slightly ajar and select slow cook to allow the flavors to meld – about 45 minutes.
  • Discard bay leaf and season with salt and pepper.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 280kcal | Carbohydrates: 7g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 583mg | Potassium: 594mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1918IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Sauces
Cuisine Italian

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

1 lb. ground beef
2 cloves garlic, minced
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/2 c. dry white wine
1 (15-oz.) can crushed tomatoes
3 tbsp. tomato paste
2 c. low sodium beef (or chicken) broth
1 bay leaf
1 c. whole milk
3/4 tsp. kosher salt
Freshly ground black pepper

DIRECTIONS
In your Instant Pot select “Saute” and add the oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking up meat with a spoon. Cook until no longer pink and browned. About 8-10 minutes.
Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf. Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and select slow cook to allow the flavors to meld – about 45 minutes. Season with salt and pepper.

 

Categories:

, ,

Recipes you'll love

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating