Pressure Cooker Ragù Bolognese

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 7 customer reviews
Pressure Cooker Ragù Bolognese
Pressure Cooker Ragù Bolognese


For best results, we recommend using:


Mealthy Tip

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:

Fettucine Pasta with Bolognese Sauce

Pressure Cooker Spaghetti Bolognese

Pressure Cooker Vegan Bolognese

Nutrition Facts

Per Serving: 518 calories; 30g fat; 28.3g carbohydrates; 30g protein; 91mg cholesterol; 206mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 518 Calories from Fat269
% Daily Value*
Total Fat 30g 46%
Saturated Fat10g 51%
Trans Fat0.3g
Polyunsaturated Fat2.7g
Monounsaturated Fat14.3g
Cholesterol 91mg 30%
Sodium 206mg 9%
Total Carbohydrate 28.3g 9%
Dietary Fiber2g 7%
Protein 30g
Vitamin A24% Vitamin C6%
Calcium6% Iron17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(7 Reviews)

How would you rate this recipe?

What others are saying

Image of Caro Hodgin

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.

Image of Katie Hason

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.

Image of Laura Griffin

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.

Image of Jazzy Brewer

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.

Image of Blakely James

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.

Image of Jane Weatherred

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!

Image of Ann Robinette

Ann Robinette says:

Initially my husband and I loved the flavors. However about 1/2 way through it started to taste a bit greasy and I was missing more tomato-y flavor. We’re chilling it overnight and hoping to peel off some of the extra grease. Whether I add tomatoes is yet to be determined. What confuses me is it didn’t seem greasy until after it was done. But overall it’s good just need to tinker with the flavors. And it covered our pasta so that wasn’t an issue as was earlier mentioned.