bolognese sauce with tagliatelle

Bolognese Sauce Recipe (Instant Pot)

This rich meat sauce with beef, pork, and pancetta is perfect for serving with your favorite pasta. Choose a hearty cut that will stand up to the weight of the sauce, and don't forget the freshly-grated cheese on top!
This recipe was developed and tested using the Instant Pot 6-quart Duo Plus.
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6 to 8 servings
Calories 513kcal
Author Amanda Biddle


  • 1 tablespoon olive oil
  • 1-1/2 cups diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 4 ounces diced pancetta
  • 2 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 28 ounces crushed San Marzano tomatoes , in purée
  • 1/2 cup water
  • 1/2 cup Italian parsley , divided
  • 1/4 cup heavy cream
  • pinch ground nutmeg (to taste, optional)
  • kosher salt and freshly-ground black pepper
  • cooked tagliatelle, pappardelle, or your favorite pasta , for serving


  • Heat olive oil in the Instant Pot insert on the hottest sauté setting. Add onions, carrots, and celery, and cook until softened and lightly browned, about 8-10 minutes.
  • Add ground beef, pork, and pancetta to the Instant Pot with 1 teaspoon kosher salt and 1/2 teaspoon freshly-ground black pepper. Sauté, breaking up meats with a spoon, until browned and most of the juices have evaporated.
  • Add garlic and tomato paste to the Instant Pot, and cook for 1 minute, until fragrant. Deglaze the insert with red wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes, until most of the wine has evaporated. 
  • Stir in crushed tomatoes in purée, water, and 1/4 cup chopped parsley. Bring to a simmer. Place lid on Instant pot, seal, and set the unit to HIGH pressure for 20 minutes.
  • Quick release pressure and carefully lift lid when the float drops. Switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 5-10 minutes, stirring often, until the sauce is thickened to your desired consistency.
  • Stir in heavy cream, remaining 1/4 cup chopped parsley, and ground nutmeg (if using). Season to taste with salt and pepper.
  • Serve over cooked pasta with plenty of freshly-grated cheese and a sprinkling of parsley, if desired. 


For the best flavor and texture of this sauce, crushed San Marzano tomatoes are key. Other crushed tomato varieties, or those packed in a more watery juice instead of purée, will yield a thinner, less flavorful sauce.
Make ahead: Bolognese sauce can be stored in airtight containers for 3-4 days in the refrigerator, or 3-4 months in the freezer.


Calories: 513kcal | Carbohydrates: 17g | Protein: 25g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 436mg | Potassium: 941mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2750IU | Vitamin C: 24.4mg | Calcium: 97mg | Iron: 4.2mg