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.
Instant Pot Bolognese Sauce
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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.
