This delicious and hearty Instant Pot Bolognese cooks up in under an hour and has the complex flavors of a bolognese that has been simmering all day!  Say hello to your favorite new meat sauce!  As a bonus, learn the restaurant secret that makes all restaurant bolognese so velvety!
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Instant Pot Bolognese

This delicious and hearty Instant Pot Bolognese cooks up in under an hour and has the complex flavors of a bolognese that has been simmering all day!  Say hello to your favorite new meat sauce!  As a bonus, learn the restaurant secret that makes all restaurant bolognese so velvety!
Course Entree
Cuisine Italian
Keyword bolognese, Italian,, meat sauce, pasta
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 657kcal

Ingredients

  • 1 pound ground chuck
  • 1 onion peeled and cut in half
  • 3 stalks celery
  • 3 carrots peeled
  • 5 cloves garlic peeled
  • 1 cup heavy cream or whole milk
  • 1 28 oz can Sam Marzano crushed tomatoes
  • 1 cup dry red wine
  • 1/8 tsp nutmeg
  • 4 tbsp butter
  • 1.5 lbs pasta uncooked
  • coarse salt
  • freshly ground black pepper

Instructions

  • Turn on the Instant Pot to the "sautee" function on high.  Add the beef and season with course salt and pepper.  After it begins to heat up, start breaking it up with a wooden spoon or my favorite a potato masher.  You want to brown most of the meat, not all of it.  This should take about 10-15 minutes.  But it is worth it!
  • In the meantime, puree the onions, carrots, celery and garlic in a Vitamix or food processor
  • Once the meat is browned (again just most of the meat, we do not need all of it browned), add in the vegetables and turn the "sautee" option down to medium. We do not want color on our vegetables.  Season with salt and pepper and toss with the meat.  Allow to sweat for 5-7 minutes.
  • Increase the "sautee" option to high and add in your wine.  Make sure to scrub the bottom of the pot with a wooden spoon to ensure that you pick up all the brown bits from the bottom of the pot. This is your favor.
  • After the wine has gone down by 1/2, add in your milk or heavy cream and a few grates of nutmeg.  Allow to reduce almost all the way.
  • Add in crushed tomatoes and toss everything to combine.
  • Place the lid of the Instant Pot on and turn to seal.  Press the "cancel" function and change the function to "manual" or "pressure cook" on high for 30 minutes. 
  • Boil water for pasta in a separate pot while the sauce cooks. 
  • Once the sauce time timer is down, release the steam.  Remove the lid and add in the 4 tablespoons of butter to the sauce.  
  • Boil pasta, strain, ensuring to reserve 1 cup of the pasta water.  Add pasta to the pot and toss with a little bit of the water until everything is beautifully coated.
  • Enjoy!

Notes

  1. The nutritional facts are estimated values only.
  2. Feel free to double this recipe and FREEZE it!  It freezes beautifully! 

Nutrition

Calories: 657kcal | Carbohydrates: 69g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 122mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 88.7% | Vitamin C: 3.8% | Calcium: 7% | Iron: 13.9%