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Instant Pot Bolognese Sauce Recipe
Easy Instant Pot Bolognese Sauce that tastes like it simmered all day....but it's ready in less than an hour.
baked pasta, bolognese, bolognese sauce, instant pot, spaghetti sauce
medium Vidalia onions diced
of finely diced carrots
garlic cloves minced
chopped fresh oregano
cans fire roasted crushed tomatoes
cans pureed tomatoes
chopped fresh parsley
chopped fresh basil
salt and pepper to taste
In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
Add the ground beef being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
Drain all but 2 tablespoons of the fat, add the pork to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the beef.
Transfer the meat to the Instant Pot. Stir in the onions, carrots, garlic and oregano to the meat.
Add the wine to the Instant Pot and stir.
Stir in the tomatoes.
Add in the parsley, basil, sugar, salt and pepper. Stir to combine.
Lock the lid in place and turn the valve to sealing.
Select Pressure Cook (or manuaand cook on high pressure for 25 minutes. (It will take approximately 10 minutes to come to pressure before cooking)
Once the cook time is finished, allow the pressure to release naturally…DO NOT TOUCH IThis will take about an additional 10 minutes.
Remove the lid and stir the sauce. Check for seasoning and add salt/pepper, if desired.
Serve over pasta.
Bolognese Sauce can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze your bolognese sauce in a freezer safe container for up to 3 months.