Chunky, meaty, full of vegetables, this delicious and slightly non-traditional Bolognese sauce elevates an everyday pasta dinner to a ‘feast’. Ground meat, carrots, celery, onions and tomato get transformed in to a flavorful ‘alcohol-free’ sauce in this easy pressure cooker or stovetop recipe.
4tablespoonparmesan cheesegrated, (alternatively, add ¼ cup milk and simmer))
5-6fresh basil leaveshand-torn or chopped
Instructions
Prep
Finely chop carrots, celery, onion and garlic. I use a mini food processor for this. I cut all veggies in 1 inch chunks and then pulse them individually, pressing 10-14 times, till I get the desired size.
Instant Pot Method
Turn on Saute mode on high. When it displays 'hot', add the chopped carrots, onion, celery and saute for 3 mins.
Add chopped garlic and ground meat. Using a wooden spoon, break up the meat in the pan. Continue to saute for another 5 mins.
Add balsamic vinegar, soy sauce, salt, spices, crushed tomato, tomato paste and water. Give it a good stir and turn off saute mode. Use the water to deglaze the bottom of the pot.
Close lid and pressure cook for 10 minutes at 'Pressure Cook' or 'Manual' setting (sealing mode).
Wait for pressure to release naturally for at least 5 minutes. If not in a rush, let it release naturally. Open lid after the pin drops.
Stir in grated parmesan cheese and hand torn basil to finish this delicious sauce. Alternatively, add ¼ cup milk and simmer for a few minutes. Enjoy with your favorite pasta or zucchini noodles!
Stove-top Method
Heat a heavy bottom skillet or wide pan on medium-high heat. When it’s hot, add olive oil, chopped carrots, onion and celery, and saute for 3 mins.
Add chopped garlic and ground meat. Using a wooden spoon, break up the meat in the pan. Continue to saute for another 5 mins.
Add balsamic vinegar, soy sauce, salt, spices, crushed tomato, tomato paste and water (add 1 cup for this quantity) . Give it a good stir and wait for it to simmer.
Cover the pan, reduce heat to medium setting and cook for 15 minutes, stirring 2-3 times in between. If sauce looks dry in the middle, add a little water at a time.
Stir in grated parmesan cheese and hand torn basil to finish this delicious sauce. Alternatively, add ¼ cup milk and simmer for a few minutes. Enjoy with your favorite pasta or zucchini noodles!
Video
Notes
The total time mentioned includes pressure cooking time. The stove-top version may be done in 30 minutes.
This recipe has been tried and tested in a 6qt, 3qt Instant Pot and Mealthy Multipot, and on the stove using a skillet.
Adjust the water quantity to 1 cup or more if using an 8qt size cooker. You may have to turn on saute to reduce the sauce after pressure cooking.
Tips for a quick and Easy Bolognese Sauce:
I add two untraditional ingredients, Dark Soy Sauce and Balsamic Vinegar. These two add a ton of flavor and depth to this sauce and keep it alcohol-free.
The combination of crushed tomato and tomato paste gives this sauce body and rich taste. I wouldn't recommend skipping either.
To finish this sauce, I add grated parmesan cheese instead of milk. I feel it adds more flavor to the sauce than milk. But, you can always add ¼ cup milk instead and simmer the sauce for a few minutes.
To freeze this sauce, cool down the sauce completely, then store it in any air-tight mason jar or container, and freeze it.It stays good for 3-4 weeks.
To re-heat, if I have the time, I thaw it overnight in the refrigerator. Or, just thaw it in the microwave using the ‘frozen vegetable’ setting.
For a low-carb meal, enjoy this chunky sauce over a bowl of steamed or sautéed zucchini noodles.
The nutrition facts below are my estimates and do not include pasta. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.