Instant Pot Bolognese Sauce

The best, quick, easy instant pot bolognese sauce recipe, homemade with simple ingredients in 30 minutes. Full of onions, garlic, tomatoes, carrots, ground beef, sausage.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: homemade bolognese sauce, meat sauce

Servings: People

Calories: 455kcal

Author: Abeer Rizvi

Ingredients

1 tablespoon Olive oil
1 tablespoon Butter Unsalted
1 pound Ground beef Lean, 90/10
½ pound Italian sausage
6 cloves Garlic Finely minced
1 cup Onion Finely chopped
1 cup Carrots Finely chopped
½ cup Celery Diced
½ cup Red wine
1 can Crushed tomatoes 28 oz. can
2 tablespoon Tomato paste
1 tablespoon Balsamic vinegar
⅔ cup Beef broth Low sodium
1-2 teaspoon Granulated sugar
1.5-2 tablespoon Italian seasoning
⅛ teaspoon Red chili flakes
Salt To taste
Pepper To taste
¼ cup Heavy cream
3 tablespoon Basil Fresh, Finely chopped
1 tablespoon Parsley Fresh, Finely chopped

Instructions

Turn on the Instant pot and set the "Saute" mode.
Add oil and butter.
When it's heated, add beef, Italian sausage and cook until no longer pink. Break up the meat with a wooden spoon as it cooks.
Drain grease (if necessary). You probably won't have to do this if you are using lean ground beef.
Add garlic, onion, carrots, celery and saute for a few minutes until vegetables are partially softened.
Add red wine and cook for about 2-3 minutes, stirring often, until it's reduced.
Add crushed tomatoes, tomato paste, balsamic vinegar, broth, sugar, Italian seasoning, red chili flakes, salt, pepper and mix until combined. Be sure to scrape the brown bits in the bottom of the pot.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 20 minutes.
When the cook time is over, do a quick pressure release.
Continue coking uncovered on the Saute mode until excess liquid is evaporated/ reduced.
Turn off heat and mix in heavy cream, basil and parsley. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.

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