Pressure Cooker Bolognese Sauce

Everyone loves a good Bolognese sauce, but not if it takes hours to make. Pressure cooker bolognese sauce, on the other hand uses traditional Bolognese ingredients, and the time is cut down to roughly 15 minutes. Served over pasta or spaghetti squash and sprinkled with Parmesan cheese, this makes for a delicious, easy and popular weeknight meal. Can't beat that!

Featured In My CookbookComfortable Under Pressure Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Converting Recipes to the Pressure Cooker

Just follow a few simple rules and you'll be able to convert your traditional recipes to the pressure cooker -...View Technique

Pressure Cooking 101

An introduction into pressure cooking so that you can feel comfortable and confident making the recipes you find on my...View Technique

General Tips for Pressure Cooking

It is important to understand your Pressure Cooker to use it properly. Use the items below as guidance to continue...View Technique

Advertisement - Continue Below

Bolognese Sauce (pressure cooker)

  • Prep Time: 15 m
  • Cook Time: 20 m
  • Total Time: 35 m
  • Servings:
    6

Ingredients

  • 1 pound ground beef
  • ½ pound ground pork
  • ½ pound ground veal or turkey
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 carrot finely chopped
  • 2 ribs of celery finely chopped
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 teaspoons salt
  • freshly ground black pepper
  • 1 cup red wine
  • 1 28 ounce can tomatoes
  • 2 tablespoons tomato paste
  • ½ cup beef stock
  • 2 teaspoons salt
  • freshly ground black pepper
  • ½ cup grated Parmigiano-Reggiano cheese

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Brown beef, pork and veal in batches until nicely browned. Set the meat aside and pour off all but 1 tablespoon of the fat.
  3. Add the onion, garlic, carrots and celery to the cooker and cook for 3 or 4 minutes. Stir in the dried oregano, bay leaf and fresh thyme and cook for another minute or so. Stir in the red wine, tomatoes, tomato paste, beef stock and salt and pepper. Return the meat to the cooker and lock the lid in place.
  4. Pressure cook on HIGH for 10 minutes.
  5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Parmesan cheese.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (7)Post a Reply

    1. Hi Debbie. I haven’t tried that myself, but yes, you can do it. I would brown the meat first as is in the recipe and then give the vegetables a little sauté too. Slow cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *