Easy Bolognese Sauce Recipe (Instant Pot)

This is the best Bolognese sauce recipe, a staple in my home. It’s so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

TOTAL TIME:60 minutes

PREP TIME:15 minutes

COOK TIME:45 minutes


  • 4 ounces pancetta (or center cut bacon), chopped
  • 1 tablespoon unsalted butter
  • 1 large white onion, minced
  • 2 celery stalks (about 3/4 cup), minced
  • 2 carrots (about 3/4 cup), minced
  • 2 lb lean ground beef
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 (28 oz) cans crushed tomatoes (I love Tuttorosso)
  • 3 bay leaves
  • 1/2 teaspoon kosher salt and fresh black pepper, to taste
  • 1/2 cup half & half cream
  • 1/4 cup chopped fresh parsley


  1. Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
  2. Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
  3. Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
  4. Add the wine and cook until it reduces down, about 3-4 minutes.
  5. Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
  6. Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.


Yield: 10 servings, Serving Size: generous 1/2 cup

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 5
  • Calories: 191 calories
  • Total Fat: 8.5g
  • Saturated Fat: 4g
  • Cholesterol: 124mg
  • Sodium: 568mg
  • Carbohydrates: 12.5g
  • Fiber: 0.5g
  • Sugar: 6.5g
  • Protein: 12g

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