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.

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

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Ingredients

  • 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

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 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.

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.

 

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