Description

This Lighter Weeknight Instant Pot Bolognese is a rich and flavorful meat sauce made with ground beef and turkey, simmered to perfection in the Instant Pot for a quick yet hearty dinner. Enhanced with fresh vegetables, tomato paste, San Marzano tomatoes, and finished with parmesan cheese and fresh basil, it’s a satisfying, comforting meal perfect for busy weeknights.

Ingredients

Vegetables and Aromatics

1 small yellow onion, minced
1 medium carrot, peeled and minced
2 celery stalks, minced
3 cloves garlic, minced

Meats

1 lb ground beef (85/15)
1 lb ground turkey

Dairy and Cheese

2 tablespoons unsalted butter
1/2 cup whole milk or cream
1/2 cup freshly grated parmesan cheese
Extra freshly grated parmesan cheese for serving

Pantry Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon black pepper
5 tablespoons tomato paste
1/2 cup beef stock
28 oz can San Marzano crushed tomatoes
2 bay leaves

Pasta and Garnish

1.5 lbs cooked pasta (wide noodles like tagliatelle or tube pasta like rigatoni; use gluten-free if needed)
Fresh basil, julienned

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables and Meat: Set your Instant Pot to the “sauté” function and choose the “more” heat setting. When hot, melt the butter, then add the minced onion, carrot, celery, and garlic. Cook while stirring occasionally, until the vegetables soften and sweat, about 7-8 minutes. Add the ground beef and ground turkey along with the salt and pepper. Use a wooden spoon to break up the meat and stir regularly as it cooks until no longer pink, about 7-8 minutes. Be careful to prevent sticking or burning. For stovetop, cook in a heavy-bottomed pan over medium-high heat following the same steps.
Add Tomato Paste and Deglaze: Stir in the tomato paste until fully combined. Pour in the beef stock to deglaze the pot, scraping the bottom to lift any browned bits. Add the crushed San Marzano tomatoes and bay leaves, then pour in the milk or cream.
Pressure Cook the Sauce: Stir everything well. Secure the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 25 minutes. For stovetop version, cover the pan with a lid slightly ajar for venting and simmer over medium-low heat for 1.5 to 2 hours, stirring occasionally. Add broth as needed if the sauce becomes too thick.
Release Pressure and Finish Sauce: Use a kitchen towel to carefully switch the valve to venting for a manual pressure release. Once pressure is fully released and lid can be opened, remove bay leaves and stir in the parmesan cheese. Taste the sauce and adjust salt and pepper if needed.
Serve: Spoon the Bolognese sauce over the cooked pasta. Garnish with additional parmesan cheese and fresh julienned basil. Serve immediately.

Notes

Use gluten-free pasta if a gluten-free option is needed.
If sauce thickens too much during stovetop cooking, add small amounts of vegetable or chicken broth until desired consistency.
For added depth, use homemade beef stock or low-sodium store-bought.
Can substitute whole milk with cream for a richer sauce or use lower-fat milk for a lighter version.
Leftover sauce keeps well refrigerated for 3-4 days and freezes nicely for up to 3 months.