Restaurant-Style Slow-Braised Ragu Bolognese in the Instant Pot

How to Make Restaurant-Style Slow-Braised Ragu Bolognese in the Instant Pot

1. 1

   Step 1: Render pancetta and sweat the soffritto

   Set the Instant Pot to Sauté (normal) and heat the olive oil. Add diced pancetta and cook until the fat renders and pieces are golden, then add the finely diced onion, carrot and celery and cook gently until softened and translucent, about 6–8 minutes. Stir frequently to avoid browning the vegetables too quickly so they become sweet and aromatic.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 4 ozPancetta, diced
   • 1 1/2 cupsAromatic soffritto (onion, carrot, celery), finely diced
   
2. 2

   Step 2: Brown the ground meats

   Add the ground beef and ground pork to the pot, breaking them up with a spoon. Cook, stirring and scraping, until no pink remains and the meat begins to brown and develop fond on the bottom, about 6–8 minutes. Season lightly with salt and black pepper as you brown to help concentrate flavor.

   For this step

   • 1 lbGround beef (80/20)
   • 1/2 lbGround pork
   
3. 3

   Step 3: Deglaze with wine and concentrate flavors

   Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot, and let the wine reduce by about half, roughly 3–5 minutes. Stir in the tomato paste and cook for 1–2 minutes to caramelize and deepen the paste’s flavor; this step builds the backbone of the ragu.

   For this step

   • 1 cupDry red wine
   • 2 tbspTomato paste
   
4. 4

   Step 4: Add milk to soften acidity

   Pour in the whole milk and simmer briefly for 3–4 minutes to let it reduce slightly and mellow the tomatoes’ acidity. This classic Bolognese step yields a rounder, silkier sauce and removes any raw-cooked dairy taste before pressure cooking.

   For this step

   • 1 cupWhole milk
   
5. 5

   Step 5: Add tomatoes and pressure-cook

   Stir in the crushed tomatoes and beef broth, scrape the pot one more time, then lock the lid and set the Instant Pot to High Pressure for 60 minutes. When the cook cycle completes, allow a natural pressure release for 15–20 minutes, then quick-release any remaining pressure and open the lid cautiously.

   For this step

   • 28 ozCrushed tomatoes (canned)
   • 1 cupLow-sodium beef broth
   
6. 6

   Step 6: Reduce, season, and finish

   If the ragu is too thin, set the Instant Pot to Sauté and simmer uncovered for 5–10 minutes to reduce to your desired consistency, stirring frequently. Taste and adjust seasoning with salt and pepper, shred larger meat pieces with a spoon if desired, and serve over fresh pasta with grated Parmesan or store cooled in the fridge for up to 4 days or freeze for longer.
   

1. Set the Instant Pot to Sauté (normal) and heat the olive oil. Add diced pancetta and cook until the fat renders and pieces are golden, then add the finely diced onion, carrot and celery and cook gently until softened and translucent, about 6–8 minutes. Stir frequently to avoid browning the vegetables too quickly so they become sweet and aromatic.
2. Add the ground beef and ground pork to the pot, breaking them up with a spoon. Cook, stirring and scraping, until no pink remains and the meat begins to brown and develop fond on the bottom, about 6–8 minutes. Season lightly with salt and black pepper as you brown to help concentrate flavor.
3. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot, and let the wine reduce by about half, roughly 3–5 minutes. Stir in the tomato paste and cook for 1–2 minutes to caramelize and deepen the paste’s flavor; this step builds the backbone of the ragu.
4. Pour in the whole milk and simmer briefly for 3–4 minutes to let it reduce slightly and mellow the tomatoes’ acidity. This classic Bolognese step yields a rounder, silkier sauce and removes any raw-cooked dairy taste before pressure cooking.
5. Stir in the crushed tomatoes and beef broth, scrape the pot one more time, then lock the lid and set the Instant Pot to High Pressure for 60 minutes. When the cook cycle completes, allow a natural pressure release for 15–20 minutes, then quick-release any remaining pressure and open the lid cautiously.
6. If the ragu is too thin, set the Instant Pot to Sauté and simmer uncovered for 5–10 minutes to reduce to your desired consistency, stirring frequently. Taste and adjust seasoning with salt and pepper, shred larger meat pieces with a spoon if desired, and serve over fresh pasta with grated Parmesan or store cooled in the fridge for up to 4 days or freeze for longer.