Ragu Bolognese Sauce

Course Main Course

Cuisine American, Southern

Keyword bolognese-sauce, instant-pot-bolognese-sauce

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 505kcal

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

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.

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.