Instant Pot Bolognese Sauce
photo by Probably This
- Ready In:
- 1hr 15mins
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 ounces pancetta, finely chopped
- 1⁄2 lb ground pork (preferably high fat content)
- 1⁄2 lb beef (preferably high fat content)
- kosher salt & freshly ground black pepper
- 1 medium onion, finely chopped
- 2 small carrots, finely chopped
- 1 stalk celery, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 3⁄4 teaspoon ground fennel
- 1⁄2 teaspoon red pepper flakes
- 4 sprigs thyme
- 1 1⁄4 cups dry red wine
- one can chopped san marzano tomatoes (28-ounce)
- 1⁄2 cup heavy cream
- Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.
- Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.
Pretty tasty. I'm not an expert on Bolognese, and Instant Pot anything probably favors speed over depth of flavor. That said, my family and I enjoyed it. I did remove much of the grease between cooking the meat and adding the vegetables. Otherwise it definitely would have been too greasy. Also, we skipped two of the three "add salt" steps. There's plenty of salt and it's easier to add salt on your plate than remove it from an entire pot.