Instant Pot Weeknight Bolognese (Rich Ragu in 45 Minutes)

How to Make Instant Pot Weeknight Bolognese (Rich Ragu in 45 Minutes)

1. 1

   Step 1: Sauté aromatics

   Set the Instant Pot to Sauté on medium-high and add the olive oil. When hot, add the chopped onion, carrot and celery with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–6 minutes.

   For this step

   • 2 tbspOlive oil
   • 1 mediumOnion, finely chopped
   • 1 mediumCarrot, finely chopped
   • 2 stalksCelery stalks, finely chopped
   
2. 2

   Step 2: Brown the beef and cook tomato paste

   Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 4–5 minutes. Stir in the tomato paste and cook for 1–2 minutes to caramelize and deepen the flavor.

   For this step

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

   Step 3: Deglaze with red wine

   Pour in the red wine and use a spatula to scrape any browned bits from the bottom of the pot. Let the wine reduce for 1–2 minutes so the alcohol cooks off and the pan flavors concentrate.

   For this step

   • 1/2 cupDry red wine
   
4. 4

   Step 4: Add liquids and pressure-cook

   Stir in the crushed tomatoes, beef broth and milk; season with 1 tsp salt and 1/2 tsp black pepper (add more to taste later). Secure the lid, set the valve to Sealing and pressure cook on High for 15 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.

   For this step

   • 1 14 oz canCrushed tomatoes (canned)
   • 1 cupBeef broth
   • 1/4 cupWhole milk
   
5. 5

   Step 5: Finish, thicken, and serve

   Open the lid, stir and adjust seasoning with salt and pepper. If the sauce is thinner than you like, switch to Sauté and simmer 2–4 minutes to thicken. Serve over cooked pasta, polenta or zucchini noodles and garnish with grated Parmesan and fresh parsley if desired.
   

1. Set the Instant Pot to Sauté on medium-high and add the olive oil. When hot, add the chopped onion, carrot and celery with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–6 minutes.
2. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 4–5 minutes. Stir in the tomato paste and cook for 1–2 minutes to caramelize and deepen the flavor.
3. Pour in the red wine and use a spatula to scrape any browned bits from the bottom of the pot. Let the wine reduce for 1–2 minutes so the alcohol cooks off and the pan flavors concentrate.
4. Stir in the crushed tomatoes, beef broth and milk; season with 1 tsp salt and 1/2 tsp black pepper (add more to taste later). Secure the lid, set the valve to Sealing and pressure cook on High for 15 minutes, then allow a 10-minute natural release before quick-releasing any remaining pressure.
5. Open the lid, stir and adjust seasoning with salt and pepper. If the sauce is thinner than you like, switch to Sauté and simmer 2–4 minutes to thicken. Serve over cooked pasta, polenta or zucchini noodles and garnish with grated Parmesan and fresh parsley if desired.