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Ragu Bolognese Sauce

Course Main Course
Cuisine American
Keyword bolognese-sauce, instant-pot-bolognese-sauce
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 505kcal


  • 2 tablespoon 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 teaspoon garlic salt
  • 1 teaspoon dry Italian seasoning or oregano
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½-1 teaspoon 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 ½ cup beef stock and ½ cup red or white wine)
  • 4 tablespoon tomato paste plus additional as needed to thicken
  • 2 medium bay leaves
  • ½ 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 tablespoon 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 tablespoon 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 ½ 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 tablespoon 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.


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