Why You’ll Love Instant Pot Bolognese Sauce Recipe
You get the deep, slow‑simmer flavor of a traditional bolognese, but in roughly half the time thanks to the Instant Pot.
It’s loaded with vegetables (onion, carrot, celery) and beef, giving both flavor and substance.
The addition of wine and a splash of heavy cream at the end elevates it from ordinary tomato sauce to something luxurious.
Versatile: pair it with wide pasta like pappardelle, tagliatelle, or spaghetti — or use it as the meat sauce in a lasagna.
Great for making ahead and storing for busy weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
extra‑virgin olive oil
diced onion
diced carrot
diced celery
ground beef
minced garlic
kosher salt
freshly ground black pepper
dried thyme
dry red wine (or white as variation)
chicken stock
bay leaves
crushed tomatoes (large can)
tomato paste
Italian flat‑leaf parsley
heavy cream
hot cooked pasta (for serving)
grated Parmesan cheese (for serving)
Directions
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Select the Sauté function on your Instant Pot. When “hot” appears, add the olive oil and diced onion, carrot and celery. Cook about 4 minutes, stirring until the onion softens.
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Add the ground beef, garlic, salt, pepper and thyme. Continue cooking, stirring frequently until the meat is no longer pink. If desired, drain excess fat.
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Pour in the wine and chicken stock, scraping any browned bits off the bottom of the pot.
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Add the bay leaves and crushed tomatoes. Secure the lid, ensure the valve is set to “sealing,” then set to pressure cook (high) for 20 minutes.
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When the time is up, perform a quick release of pressure following your Instant Pot’s instructions.
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Switch back to Sauté. Stir in the tomato paste. Simmer the sauce about 5–6 minutes, or until it thickens to your liking.
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Stir in the parsley and heavy cream. Heat through.
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Serve by tossing the sauce with about 1 lb of hot cooked pasta. Transfer to a serving bowl and top with grated Parmesan and extra chopped parsley if desired.
Servings and timing
Servings: 6 servings
Prep time: ~10 minutes
Cook time: ~30 minutes (plus ~14 minutes for pressure build/release)
Total time: ~54 minutes
Variations
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Replace about ½ lb of the ground beef with ground pork, or use equal amounts of beef, veal and pork for a richer ragù.
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Add a few ounces of finely diced pancetta or bacon along with the vegetables to introduce smoky depth.
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Swap the heavy cream for a bit of whole milk for a lighter version, or omit entirely for a more straightforward tomato‑meat sauce.
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For a spicy kick, stir in a pinch of red pepper flakes when sautéing the vegetables.
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Make it vegetarian (though not traditional) by substituting mushrooms and lentils for the beef, using vegetable stock instead of chicken stock, and omitting the cream or using a plant‑based cream.
Storage/Reheating
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Storage: Let the sauce cool to room temperature, then transfer it into an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
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Reheating: From the refrigerator: warm gently in a saucepan over medium heat, stirring occasionally, adding a splash of stock or water if it seems too thick. From frozen: thaw overnight in the fridge, then reheat as above. If reheating pasta with the sauce, add a little extra liquid and stir to loosen before serving.
FAQs
What kind of pasta should I serve with this sauce?
Wide shapes such as pappardelle, tagliatelle or fettuccine are ideal because they hold onto the rich, chunky sauce well. Spaghetti also works nicely.
Can I make this sauce ahead of time?
Yes — you can prepare it in advance and refrigerate (up to 4 days) or freeze (up to 3 months). Reheat as described above when ready to serve.
Do I have to use an Instant Pot?
No. You can make it in a heavy pot on the stovetop: sauté the vegetables, brown the meat, deglaze with wine and stock, add tomatoes and bay leaves, then simmer for about 1 ½ to 2 hours until thick and rich.
Can I omit the wine?
Yes — if you prefer not to use alcohol, you can skip the wine and replace it with an equal amount of additional chicken stock or beef stock. The flavor will still be delicious but slightly different.
What if I don’t have heavy cream?
You can substitute whole milk (though it will be lighter) or a non‑dairy cream alternative. If omitting entirely, you’ll have a more straightforward tomato‑meat sauce rather than the creamy finish of a traditional bolognese.
How can I make this sauce spicier or milder?
To make it spicier, add red pepper flakes or some chopped fresh chili when sautéing the vegetables. To make it milder, simply omit any chili or peppery additions and stick to the base seasoning.
Can I use other meats besides beef?
Yes — you can mix beef with pork or veal, or use all pork. Some traditional ragù recipes use combinations of meats. Adjust the browning step accordingly if the meat is leaner or fattier.
How thick should the sauce be?
The sauce should be thick enough to cling well to the pasta but not so dry that it’s clumpy. During the sauté‑thickening step (after pressure cooking) you should get a sauce that’s rich and full‑bodied.
How do I reheat with pasta without the pasta becoming soggy?
If you’re reheating the sauce with cooked pasta, add a splash of stock or water to loosen the sauce before reheating, warm gently, and serve promptly to avoid the pasta absorbing too much liquid and becoming mushy.
Can I reduce the recipe to fewer servings?
Yes — you can halve the recipe for about 3 servings. Just be careful when using the Instant Pot: ensure there’s enough liquid (wine + stock + tomatoes) to allow the pot to build pressure safely.
Conclusion
This Instant Pot Bolognese Sauce delivers all the depth of a slow‑simmered ragù in a fraction of the time, making it perfect for weeknight dinners or casual gatherings. Rich, hearty, and flexible, it’s a sauce you’ll be proud to serve — and happy to make again.
Instant Pot Bolognese Sauce
This hearty Crockpot Beef and Bean Dinner is a comforting, easy-to-make one-pot meal made with ground beef, canned beans, vegetables, and seasonings — perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 1/2 pounds ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 (16-ounce) can pork and beans, undrained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can lima beans, drained and rinsed
- 1/2 cup ketchup
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
Instructions
- In a large skillet over medium heat, cook the ground beef, chopped onion, and chopped celery until the meat is browned and the vegetables are tender. Drain any excess fat.
- Transfer the beef mixture to a 4- to 6-quart crockpot.
- Add the pork and beans (with liquid), drained kidney beans, and drained lima beans to the crockpot.
- Stir in ketchup, barbecue sauce, brown sugar, cider vinegar, dry mustard, and black pepper.
- Mix well to combine all ingredients thoroughly.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and bubbly.
Notes
- You can substitute other beans such as black beans or pinto beans based on your preference.
- This recipe freezes well; store leftovers in an airtight container.
- Serve with cornbread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 65mg
