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Ragu Bolognese Sauce

This fusion recipe for full flavored Ragu Bolognese Sauce is made using an Instant Pot with bonus stovetop instructions included! Serve it over al dente pasta for a family Italian inspired feast any night of the week.

instant-pot-bolognese-sauce

Easy Ragu Bolognese Sauce Recipe

The spaghetti sauce we all enjoy regularly is often made using ground beef or pork. It’s tomato based using a variety of tomatoes with some recipes calling for crushed tomatoes, diced tomatoes or tomato puree being a major player on the ingredient list. A Ragu is a meat-based Italian sauce that is served with pasta while Bolognese sauce or Ragu alla Bolognese is a variation of ragu. Ragu is typically thicker and the variation of ragu such as Ragu alla Napoletana calls for red wine, while Bolognese uses white wine. Each features varying amounts of tomatoes. They can be made with either ground beef, veal, pork or any combination of the aforementioned. They also include a splash of milk or in the case of this recipe, cream at the end of cooking.

ingredients-to-make-bolognese-sauce

How to Make the Best Instant Pot Ragu Bolognese Sauce Recipe

Please note, the amount of tomato in a ragu and a Bolognese varies based on the cook’s preference. Authentic Bolognese may just have a small amount of tomato as an ingredient, if at all.  As with every recipe on my website, this is my take on a fusion of the two, and tomatoes do play a large part in the flavor. You’ll note there’s also a sofrito used in Bolognese that wouldn’t typically be used in spaghetti sauce.

  • As mentioned above, Bolognese can be made with beef, veal or pork or any combination based on your preference. I use beef and Italian seasoned pork sausage in this recipe.
  • Bolognese doesn’t typically include bacon, but it adds a nice smoky flavor to the sauce overall. You may opt to use pancetta instead or omit it altogether, if that’s your preference.
  • What’s the best pasta to use with a Bolognese?  Classic pasta would be a wide pasta to soak up all of the sauce. That said, it’s your party so, you can serve it ladled over spaghetti, rigatoni, pappardelle, or tagliatelle.
  • You can freeze the Bolognese in a container or reusable plastic bag freezer safe Ziploc bag for up to 2 months.
  • Bolognese will rewarm beautifully, when making in advance. To rewarm the Bolognese, place in a deep pot over low heat, cover and simmer for 8-10 minutes. Once the pasta is cooked, add the sauce to the drained pasta and warm it up to the desired temperature.
  • You can top bolognese with any cheese you like. Grated Parmesan is always a go-to option, but you could use mozzarella, Parmigiano-Reggiano or gouda.
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How to Make Ragu Bolognese Sauce on the Stovetop

The process is slightly different on the stovetop rather than an Instant Pot, but very similar to a spaghetti sauce.

To cook on the stove top:

  • Cook bacon or pancetta, in a large 6 quart Dutch oven over medium-high heat. Remove to paper towels to drain then crumble. Discard drippings or save for other use. (You can also use 2 Tbsp drippings in place of oil.)
  • To the Dutch oven add olive oil. (Omit oil if using bacon drippings.)
  • Add beef and sausage, cooking over medium-high heat for 6-8 minutes or until browned and no pink remains, stirring to crumble.
  • Use a slotted spoon to remove beef-pork mixture from pan. Over medium-high heat add carrot, celery and onion to the drippings left in pan. Add oil, if needed. Sauté for 4-6 minutes, stirring occasionally, or until softened and beginning to brown. Scrape any brown bits from the bottom.
  • To the pot add add diced tomatoes, tomato puree, stock, tomato paste, salt, Italian seasoning, onion powder, pepper, red pepper flakes and bay leaves; bring to a boil. (You can replace 1/2 cup stock with wine, if desired)
  • Cover, reduce heat, and simmer for 40 minutes, stirring occasionally.
  • Return beef , pork and bacon to Dutch oven. simmer 20-30 minutes.
  • Remove bay leaves, and discard. Stir in cream. Mix well.
  • Thicken further with additional tomato paste 1 Tbsp at a time. Repeat until desired consistency is reached.
  • Serve over cooked pasta of choice, i.e. spaghetti, rigatoni, pappardelle, or tagliatelle.
  • Top with grated cheese and parsley, if desired.
best-spaghetti-recipes

More Southern Style Instant Pot and Easy Sauce Recipes to Make

If you’re a fan of pressure cooking, you’re in luck! I have some of the best recipes in the recipe index for you to make. You may also like to try these recipes:

stovetop-bolognese-sauce

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Ragu Bolognese Sauce

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: bolognese-sauce, instant-pot-bolognese-sauce
Servings: 8 servings
Calories: 505kcal

Ingredients

  • 2 Tbsp olive oil
  • 3 medium carrots diced
  • 2 ribs celery diced
  • 1 medium sweet onion diced
  • 4 slices bacon or pancetta cooked and finely crumbled
  • 1 lb ground beef
  • 1 lb mild Italian sausage
  • 1 tsp garlic salt
  • 1 tsp dry Italian seasoning or oregano
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2-1 tsp crushed red pepper flakes optional
  • 1 28 oz can Italian seasoned diced tomatoes
  • 1 28 oz can tomato puree
  • 1 cup low sodium beef stock (may use 1/2 cup beef stock and 1/2 cup red or white wine)
  • 4 Tbsp tomato paste plus additional as needed to thicken
  • 2 medium bay leaves
  • 1/2 cup heavy cream
  • cooked pasta, i.e. spaghetti or pappardelle and grated Parmesan cheese for serving

Instructions

  • Set Instant Pot to sauté preset. To the pot add olive oil, carrots, celery, onion and bacon. Sauté for 5 to 6 minutes or until the vegetables have softened and beginning to brown.
  • Next, add ground beef, sausage, salt, onion powder, Italian seasoning, pepper, and red pepper flakes. Mix well. Continue to cook on sauté preset, until no pink remains.
  • To the beef add diced tomatoes, tomato puree, chicken stock and tomato paste. Mix well, until tomato paste has melted. Add bay leaves.
  • Set Instant Pot to High-Pressure cooking for 20 minutes. (Make sure the valve is closed)
  • After 20 minutes, quick release the pressure. Remove bay leaves, then add the cream. Mix until fully blended. Thicken further with additional tomato paste, adding 1 Tbsp at a time. Repeat until desired consistency is reached.
  • Serve immediately ladled over cooked spaghetti, rigatoni, pappardelle, or tagliatelle. Top with grated Parmesan cheese, if desired.

Notes

To cook on the stove top:
  • Cook bacon or pancetta, in a large 6 quart Dutch oven over medium-high heat. Remove to paper towels to drain then crumble. Discard drippings or save for other use. (You can also use 2 Tbsp drippings in place of oil.)
  • To the Dutch oven add olive oil. (Omit oil if using bacon drippings.)
  • Add beef and sausage, cooking over medium-high heat for 6-8 minutes or until browned and no pink remains, stirring to crumble.
  • Use a slotted spoon to remove beef-pork mixture from pan. Over medium-high heat add carrot, celery and onion to the drippings left in pan. Add oil, if needed. Sauté for 4-6 minutes, stirring occasionally, or until softened and beginning to brown. Scrape any brown bits from the bottom.
  • To the pot add add diced tomatoes, tomato puree, stock, tomato paste, salt, Italian seasoning, onion powder, pepper, red pepper flakes and bay leaves; bring to a boil. (May replace 1/2 cup stock with wine, if desired)
  • Cover, reduce heat, and simmer for 40 minutes, stirring occasionally.
  • Return beef , pork and bacon to Dutch oven. simmer 20-30 minutes.
  • Remove bay leaves, and discard. Stir in cream. Mix well.
  • Thicken further with additional tomato paste 1 Tbsp at a time. Repeat until desired consistency is reached.
  • Serve over cooked pasta of choice, i.e. spaghetti, rigatoni, pappardelle, or tagliatelle. 
  • Top with grated cheese and parsley, if desired.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 9g | Protein: 21g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 974mg | Potassium: 625mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4256IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg
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