Whether you’re new to cooking or have advanced skills, this simple version of an Italian classic can be home cooked from scratch and enjoyed by the whole family. This traditional Bolognese sauce can be whipped up in about an hour thanks to an Instapot (pressure cooker) or it can also be made on the stovetop or in a crockpot.
Try it once and this recipe will quickly become a staple because:
- Cooking with fresh, aromatics like garlic and onion add big flavors, which are key to quick and easy recipes.
- Using a combination of fresh and dried herbs gives it a boost in flavor.
- Seasoning the sauce well with salt and pepper makes all the difference in shortening cooking time; it brings out the flavors of all of the ingredients.
- Cooking in a pressure cooker or Instapot gives you the benefit of simmering for hours in a much shorter time frame. And, it doesn’t heat up your kitchen.
- The basic sauce recipe (without dairy) is Paleo and Whole30 compliant. It’s also gluten free if you serve it over vegetables or gluten free pasta. If you tolerate dairy and/or want to splurge, it’s delicious with the heavy cream added and a sprinkling of parmesan cheese.
- It freezes and reheats beautifully.
Serve it over any type of pasta noodle, or lighten it up by serving it over zoodles (zucchini noodles), roasted eggplant or butternut squash.
Try this Instant Pot Sausage and Mushroom Bolognese and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
- 1 tablespoon olive oil
- 2 medium onions, diced
- 3 carrots, diced
- 3 stalks of celery, diced
- 8 oz mushrooms, chopped
- 1 pound ground beef
- 1 pound sweet Italian sausage, casings removed
- 2 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- 28 ounce can crushed tomatoes
- 4 – 6 cloves of garlic, roughly chopped
- 16 ounces beef or chicken stock (or substitute bone broth)
- 2 bay leaves
- (optional) 10 fresh basil leaves, chopped
- (optional) 1 cup parmesean cheese, grated
- (optional) 1/2 cup heavy cream
- Chop all vegetables.
- Add olive oil to Instapot (set to Saute) and cook vegetables (onion, celery, mushroom and carrot) stirring frequently for 10 – 12 minutes until they are soft.
- Add the ground beef and sausage to the vegetable mixture. Season with salt and pepper. Cook, breaking up the meat with a spoon, until it is no longer pink (7 – 9 minutes).
- Stir in garlic, tomato paste, crushed tomatoes, broth and bay leaves. Make sure that the liquid completely covers the meat.
- Lock the lid on Instapot and set it to pressure cook for 45 minutes.
- When the timer goes off, manually release pressure OR allow pressure to release naturally (10 – 15 minutes)
- Add fresh basil, cream and cheese if desired.
- Follow steps 1-4 above using a large, heavy pot on the stovetop.
- Place the lid on the pot. Turn heat to low and simmer for at least 3 hours. Longer is better.
- Add the fresh basil, cream and cheese if desired.
- Follow steps 1-3 above using a large, heavy pot on the stovetop.
- Transfer meat and vegetables to Crockpot. Add garlic, tomato paste, crushed tomatoes, broth and bay leaves. Make sure that the liquid completely covers the meat.
- Place the lid on the crockpot and simmer (on low) for at least 3 hours. Longer is better.
- Add cream and cheese if desired.
Serve it over any type of cooked pasta, or lighten it up by serving it over zoodles (zucchini noodles), roasted eggplant or butternut squash.
Omit cheese and cream for Paleo and Whole30 version.
If freezing, don’t add dairy (cream or cheese) until ready to serve.
Keywords: Insapot, crockpot, pasta, bolognese, sauce