Bolognaise Sauce, Instant Pot and Traditional Methods

READY IN: 55mins
YIELD: 2 quarts




  • Turn Instant pot on Saute, high heat.
  • Add 2 tsp of the oil, onions and carrots; season lightly with garlic salt.
  • Saute about 5 minutes or until softened but not browned.
  • Remove vegetables to a plate.
  • Add half the remaining oil. Add 1 lb of the meat; season lightly with garlic salt.
  • Brown meat, breaking up as it cooks. When browned, remove from pot.
  • Repeat with remaining oil and meat, season, and sauté til browned.
  • Add vegetables and browned meat back to pot. Add wine and chopped garlic.
  • Cook 5 minutes til liquid is slightly reduced.
  • Add tamari, bouillon, herbs, bay leaves, pepper flakes, parmesan or romano cheese rind, tomatoes with juice, and tomato paste; stir to combine.
  • Close and lock the lid. Select “meat” and set for medium pressure, 35 minutes.
  • When done, let pressure release naturally, or use the quick pressure release. Remove bay leaves and cheese rind. Serve with hot pasta, zucchini noodles, shirataki noodles, etc; and top with grated parmesan or Romano cheese.
  • Traditional method: in large skillet or dutch oven, sauté vegetables in a little oil. Add meat and cook, breaking up, til browned. Add remaining ingredients plus enough water to come up 1” over the level of the meat. Bring to boil, then lower and simmer for 4 – 5 hours, stirring occasionally and adding water as it cooks down. When meat is very tender, and sauce consistency is right, the sauce is ready.
  • Crock Pot Method: After sautéing/browning vegetables and meat, place in crock pot with remaining ingredients and ½ cup water. Slow cook on high for 3-4 hours, or low for 6-8 hours. Check halfway through cooking time, stir, add water and adjust time if needed.