Pressure Cooker Spaghetti Bolognese

Image of Lauren Dellabella
Rated 4.5 based on 9 customer reviews
Pressure Cooker Spaghetti Bolognese
Pressure Cooker Spaghetti Bolognese
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Ingredients

  • 4 ounces bacon, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup white wine
  • 2 cups water
  • 1 (24 ounce) jar tomato-based pasta sauce
  • 1 (14 ounce) can diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red chili flakes
  • 8 ounces spaghetti, broken in half
  • 1 teaspoon Italian seasoning
  • 1/3 cup heavy whipping cream

Appliances

For best results, we recommend using:

Directions

  1. Heat pressure cooker on sauté function. Fry bacon in cooker, stirring occasionally, until crisp, about 5 minutes; remove with a slotted spoon to a bowl.
  2. Stir carrot, celery, onion, and salt into the bacon drippings in the slow cooker and cook until softened, about 3 minutes; add garlic and cook until fragrant, about 30 seconds.
  3. Break ground beef and ground pork into small chunks and add to cooker; cook, breaking meat into smaller pieces with a wooden spoon, until completely browned, about 5 minutes.
  4. Pour wine over the meat mixture; bring to a simmer and cook for 1 minute. Pour water into the cooker.
  5. Stir undrained and drained diced tomatoes, cooked bacon, oregano, Italian seasoning, and red chili flakes into the meat mixture; add spaghetti and press into the sauce to submerge completely in liquid.
  6. Seal lid on pressure cooker and cook on High Pressure for 9 minutes. Relieve pressure using quick-release valve.
  7. Stir heavy cream into the pasta and sauce, replace lid, and simmer on Keep Warm function until pasta is tender, about 5 minutes more. Serve with grated Parmesan cheese.
Mealthy tip:

When cooking with white wine, be sure to select a crisp, dry white wine. The high acidity in Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, and Sémillon are perfect. Try to avoid lower acidity wines with oaky or buttery notes, like some Chardonnays. They don't work as well in cooking because sometimes those flavors turn bitter when cooked.

Reviews

4.5out of 5 Stars

(9 Reviews)

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What others are saying

Image of Kay Weckerly

Kay Weckerly says:

I made a double recipe and decided it was too MUCH to cook at once so ladled out half of it and finished it in two batches. Second batch is cooking now. I guess I'm right to assume that you take the bacon out and LEAVE it out? It doesn't say to add it back in. Mine is very watery too, so I may just add more spaghetti and have a WHOLE bunch of it!

Image of Donna Cerny

Donna Cerny says:

I made a double recipe and found that it was very watery. I was worried the pasta would turn to mush as I kept simmering it with the lid off to thicken it. Luckily it didn’t, but I made extra noodles, cooked for a few minutes in boiling water, that I added to the sauce to absorb it. Also, some of the spaghetti clumped together when it cooked—probably wouldn’t have been so bad if I had not made a double batch (the inner pot was at max capacity so it was difficult to stir the dry pasta into it). Might be better to break the pasta into thirds rather than halves anyway. Overall, it had a nice flavor, but I doubt I’ll make it again.

Image of Pam Delgado

Pam Delgado says:

Try it and loved it!! Didn't have heavy cream so used cream cheese and it worked!! Seemed like we cooked for hours and it was done in a bit over half hour!! Awesome!! ;)

Image of Andy Kazantsev

Andy Kazantsev says:

Came out really great but I think there are a few things people should be mindful of: 1) You should go for lean ground beef to avoid an overly greasy dish. 2) Maybe drain both cans of diced tomatoes. My pot came out pretty watery and I had to reduce the sauce for a while to keep it from being a soup.

Image of Kaylee Adams

Kaylee Adams says:

Pinot grigio was the perfect wine to cook with in this dish. The best part of this recipe though it the one-pot cooking. Also, don't forget to deglaze your pot.

Image of Hector Jonass

Hector Jonass says:

The speed of execution may make this absolutely the best bolognese ever. Seasoning is near perfect, though be generous with salt when adjusting at the end and you'll love it. I used a lean ground beef to offset the bacon fat content. Also used a dry white. Cannot imagine a chardonnay doing you any favors in this, though I wonder whether a red would work just as well, really.

Image of George Delamea

George Delamea says:

This comes out so much better than you might imagine from just reading it. The pressure cooker definitely helped infused extra flavor into the sauce. Love what the bacon brings to the party. It's a rich bolognese that really sticks to the pasta and then to your ribs. Terrific recipe!

Image of Sam Dalton

Sam Dalton says:

I really enjoyed this bolognese dish. It reminded me of what I what get from a fine restaurant, but with the ease and comfort of making it in our own home. Perfect for date nights.

Image of Katie Hason

Katie Hason says:

This spaghetti bolognese was so yummy. I am Italian food obsessed, and found this recipe to be the perfect fix for my cravings. Also, the bacon drippings give it such good flavor!