Pressure Cooker Ragù Bolognese
- 2 tablespoons olive oil
- 6 ounces pancetta, cut into ⅛-inch cubes
- 1 onion, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 2 garlic cloves, crushed
- ¼ cup tomato paste
- ¼ teaspoon crushed red pepper flakes
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- ½ cup red wine
- 1 cup milk
- 1 cup low-sodium chicken broth
- kosher salt to taste
- 1 pound fettuccine pasta
For best results, we recommend using:
- Heat olive oil in a pressure cooker set to Sauté. Fry pancetta in hot oil until golden-brown, about 5 minutes.
- Stir onion, carrot, and celery with the pancetta and cook until softened, about 5 minutes; add garlic and cook until fragrant, about 1 minute. Stir tomato paste and red pepper flakes with the vegetables and cook, stirring frequently, until the paste darkens, about 2 minutes.
- Break beef, pork, and veal into small chunks and add to pan; cook and stir, breaking the meat into small pieces with a wooden spoon, until completely browned, about 10 minutes.
- Pour wine over the meat and vegetables, bring to a simmer, and cook for 2 minutes; add milk and chicken broth.
- Seal lid on cooker and cook on High Pressure for 15 minutes. Relieve pressure through the quick-release valve.
- While the sauce cooks, bring a large pot of salted water to a boil. Cook fettuccine at a boil until al dente, 8 to 12 minutes; drain and transfer to a large bowl.
- Season Bolognese with kosher salt; ladle onto fettuccine to serve.
Be sure to serve this Pressure Cooker Ragù Bolognese over noodles that have been cooked "al dente." This translates as "to the tooth" in Italian, meaning the pasta should still be slightly firm to the bite. Ragù Bolognese can also be used when making a layered lasagna, or even tossed with pillowy potato gnocchi.
For more recipes made with bolognese, you might enjoy:
What others are saying
Jane Weatherred says:
Because I made this years ago the long way and it took an entire day, I was excited to see a quick pressure cooker version. I followed the recipe to the letter and and served it as recommended. However, nothing would stick to the noodles and I realized that unlike other recipes for this, this one lacked the addition of either crushed tomatoes or tomato sauce. So, I drained what was left through a wire strainer and added 24 ounces of tomato sauce to it. That was it! A real Italian bolognese sauce that will stick to the noodles next time. I also recommend because the meat was found sold in packages of 1 lb, not 8 ounces, that the recipe be adjusted for 1 lb of each meat. I was able to easily add a bit more liquid and a bit more of the vegetables to account for this as well. Salut!
Blakely James says:
Used this sauce recipe to make a layered lasagna and it was phenomenal. Don't skimp on the meat either. The different types add so much depth and flavor to the dish.
Jazzy Brewer says:
My only qualm about this recipe is that it included so many diff types of meat. The price just added up, so I used ground beef and pork only. The sauce was really good, great flavor and everything I expected from a Bologna’s. Probably because I left out some ingredients I had more pasta than sauce, but next time I’ll splurge and follow the recipe in its entirety.
Caro Hodgin says:
I used turkey and beef to lighten it up a bit. Was great. My beef was kinda fatty so I had to pour off a lot of fat after browning it.
Laura Griffin says:
This ragu was really good. It was my first time using beef, pork, and veal together for a meat sauce and it came together well.
Katie Hason says:
Really great tasting, traditional ragu. I definitely tasted the red wine in this dish, and found it to be very flavorful and aromatic. This was really easy to make in my pressure cooker and I can't wait to make it again.