Instant Pot® Ragu Bolognese Sauce

BY: Meredith Deeds

  • cooking-duration 1.5 hours
  • servings 6 - 8 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Bolognese can take hours to make, with a long list of ingredients. Even though this deeply flavorful version, made entirely in the Instant Pot® with SRF American Wagyu ground beef and American Kurobuta sausage links, takes just a little over an hour, people will think you spent all day in the kitchen.

 Serve it simply, over pasta, use in your favorite lasagna or in anything that needs a thick, ulta-meaty tomato sauce.

Ingredients

Instant Pot® Ragu Bolognese Sauce

  • 1 pound (1 package) SRF ground beef Buy Now

  • 1 pound (2 packages) SRF Sweet or Hot Sausage Links, casings removed Buy Now

  • 1 tablespoon Extra-virgin olive oil

  • 4 ounces Pancetta, chopped

  • 1 medium onion, finely chopped

  • 1 medium carrot, peeled, finely chopped

  • 1 celery stalk, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 teaspoon Kosher salt

  • 1/2 teaspoon freshly ground pepper

  • 1/4 cup tomato paste

  • 1 can (14 oz.) crushed tomatoes

  • 1/2 cup dry red wine

  • 1/2 cup chicken stock

  • 1/2 cup heavy cream

  • 1 bay leaf

Directions

1
Set 6-quart Instant Pot™ or SAUTE. Add oil and pancetta and cook, stirring often, until starting to crisp, about 8 to 10 minutes. Add onion, carrot, celery, and garlic and cook, stirring, until vegetables are softened, about 6 to 8 minutes. Add ground beef, sausage, salt and pepper and cook, stirring often, until meat is no longer pink, 8–10 minutes. Drain fat.
30 minutes
2
Stir in tomato paste and cook, stirring, until it turns a rusty red, about 5 minutes. Pour in wine and cook until reduced by half, about 3 or 4 minutes. Stir in stock, cream and bay leaf. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 30 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Remove bay leaf and discard.
40 minutes
3
Set to SAUTE and cook, stirring and breaking up any larger clumps of meat with the back of the spoon, until slightly thickened, about 4 to 6 minutes. Taste and season with salt and pepper, if necessary.
6 minutes
4
Make-ahead: This sauce can be frozen for up to 3 months.
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