I love using my Instant Pot to make Bolognese sauce, it’s a staple in my house and great over spaghetti, spaghetti squash or zucchini noodles.

This is the best Bolognese sauce recipe, a staple in my home. It’s so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!


  • 4 ounces pancetta, or center cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 large white onion, minced
  • 2 celery stalks, about 3/4 cup, minced
  • 2 carrots, about 3/4 cup, minced
  • 2 lb lean ground beef
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 28 oz cans crushed tomatoes (I love Tuttorosso)
  • 3 bay leaves
  • 1/2 teaspoon kosher salt and fresh black pepper, to taste
  • 1/2 cup half & half cream
  • 1/4 cup chopped fresh parsley


  1. Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
  2. Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
  3. Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
  4. Add the wine and cook until it reduces down, about 3-4 minutes.
  5. Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
  6. Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.


Serving: 1/2 generous cup, Calories: 191kcal, Carbohydrates: 12.5g, Protein: 12g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 124mg, Sodium: 568mg, Fiber: 0.5g, Sugar: 6.5g

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