Big-Batch Pressure Cooker Bolognese Sauce

Name: Big-Batch Pressure Cooker Bolognese Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 800 g beef mince; 2 onions; 2 celery sticks; 2 carrots; 300 g mushrooms; 3 garlic cloves; 2 tbsp olive oil; 1 tbsp mixed herbs; 2 bay leaves; 3 tbsp tomato puree; 2 cans canned chopped tomatoes; 175 ml red wine; 150 ml beef stock; 1 serving cooked spaghetti, parmesan, and basil for serving

This hearty, rich Bolognese sauce is perfected in a fraction of the time using a pressure cooker. Perfect for meal prep, this big-batch recipe delivers deep, slow-cooked flavor that pairs beautifully with spaghetti or your favorite pasta.

Servings8 Portions

Prep Time20 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

beef mince
800 g
onions
2
celery sticks
2
carrots
2
mushrooms
300 g
garlic cloves
3
olive oil
2 tbsp
mixed herbs
1 tbsp
bay leaves
2
tomato puree
3 tbsp
canned chopped tomatoes
2 cans
red wine
175 ml
beef stock
150 ml
cooked spaghetti, parmesan, and basil for serving
1 serving

Step-by-Step Instructions

Set your pressure cooker to the sauté function (or use a separate pan over medium-low heat) and add the olive oil. Fry the finely diced onions, celery, and carrots for 10–12 minutes until softened but not browned.

Stir in the crushed garlic and cook for 2 minutes. Add the sliced mushrooms and continue cooking for another 10–12 minutes until they have released their liquid and it has completely evaporated.

Mix in the dried herbs and bay leaves, then add the beef mince. Cook for 6–8 minutes, breaking up the meat with a spoon, until thoroughly browned.

Stir in the tomato purée, then pour in the chopped tomatoes, red wine (if using), and beef stock. Bring the mixture to a gentle simmer.

Secure the lid on the pressure cooker. Bring it up to high pressure and cook for 20 minutes. Once finished, follow the manufacturer's instructions to safely release the pressure.