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.


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


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
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
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
Make-ahead: This sauce can be frozen for up to 3 months.