Instant-Pot Ragù Bolognese
- MakesMakes about 4 cups
- Cook Time1 hour
- Slow Cook Time6¾ to 7¼ hours
- Active time plus cooling40 minutes
Made the classic way, ragù Bolognese requires many hours of gentle simmering. The Instant Pot, however, allows you to pressure cook the ingredients so the rich, meaty sauce is ready in a fraction of the time—about an hour—or you can slow-cook it for about six hours without having to babysit. Meatloaf mix is a combination of ground pork, beef and veal. If you prefer, 8 ounces each ground pork and 80 percent lean ground beef work well, too. This recipe makes about 4 cups sauce, enough to sauce 1 pound of pasta, cooked and drained; reserve some of the starchy cooking water before draining the pasta for tossing with the noodles and sauce. Ribbon-like tagliatelle is the classic pasta pairing for ragù Bolognese, but use whatever shape you prefer. Offer additional grated Parmesan on the side.
Don’t forget to add ¼ cup water along with the tomato paste, cream and cheese. The liquid is necessary to avoid receiving a Burn message. Milk is a common ingredient in ragù Bolognese, but don’t swap milk for the cream in this recipe, as it will curdle due to its lower fat content.
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