This Authentic Bolognese Sauce is adapted from Marcella Hazan for the Instant Precision Dutch Oven. Done in a fraction of the time this has the same depth of flavor as if you had cooked it on your stovetop all day long! Minimal pantry staple ingredients come together to make an amazing sauce that is unlike any other.
Why this works
- Time saver - get the same flavor of the original authentic Bolognese sauce in a lot less time. If you like this try out this delicous French onion soup too!
- Other recipes - reimagine this Bolognese sauce to make lasagna, a pasta bake, or over some polenta.
- Comfort food - this is next level comfort food like my chicken and dumplings recipe.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Ground beef - should contain no more fat than 20% for this recipe.
- Milk - can be full fat or 2% milk for best results.
- Crushed tomatoes - these should be San Marzano tomatoes for best results. Whole San Marzano tomatoes can be used but should be hand crushed or crushed with a spoon while cooking. Using whole San Marzano tomatoes may increase the cooking time.
- White wine - is an integral part of this recipe. I used a Pinot Grigio for this Bolognese but you could use a Sauvignon Blanc as well. You can omit the wine but it will not taste the same.
How to make this
Set the Instant Precision Dutch Oven to sear/saute and adjust the time to 35-minutes. Add the butter, and melt. Add the olive oil. Next saute the onions until soft and translucent.
Add the carrots and celery. Cook for two-minutes.
Add the ground beef to the pan, and immediately add a large pinch of salt. Add a small pinch of pepper as well. Break up the meat and cook until no longer pink.
Pour in the milk, and add the nutmeg. Simmer the milk until it has evaporated.
Add the white wine, and let it simmer until it has evaporated. This may take up to 15-minutes.
Next add the San Marzano crushed tomatoes. Season with salt and pepper to taste. Stir all the ingredients together.
Set the Instant Dutch Oven to manual mode 2 at 250-degrees for one-hour. Cook with the lid on, and stir about every 15-minutes. You can also taste and adjust the Bolognese sauce with salt and pepper while doing this.
This Authentic Bolognese Sauce needs to be completed the same day. It can be made up to three days in advance, or frozen once it has cooled for later.
When preparing the vegetables you can make them small and fine or a little bigger depending on your preference. If you need to "hide" the vegetables for picky eaters then shred them so you still have that great flavor.
This is a pure Bolognese recipe, but you can vary it by adding diced bacon or pancetta before sauteeing the onions. Some like to add a dash of Worcestershire sauce or a bay leaf for different flavors.
Bolgonese is made with milk so it is creamier, and has less tomato. Typical meat sauce are meat simmered in tomato sauce.
Never! A true Bolognese does not have any garlic in it.
The milk tenderizes the meat, and also makes the tomatoes in the sauce less bitter.
I recommend serving this ragu with ziti, tagliatelle, or rigatoni. This Authentic Bolognese Sauce is also great served over tortellini. Add a green salad and some fresh bread to complete your meal.
Storage & reheating
Store in an airtight container for up to three days. This can be frozen for up to three months then thawed in the refrigerator.
How to video
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Authentic Bolognese Sauce
- 1 pound ground beef no more than 20% fat content
- 3 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion diced small
- ⅔ cup celery sliced or chopped
- ⅔ cup carrot chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup milk whole or 2%
- ⅛ teaspoon nutmeg
- 1 cup white wine Pinot Grigio or Sauvignon Blanc work well
- 1 28-ounce can San Marzano Tomatoes, crushed can use whole but must crush by hand or with a spoon while cooking
- salt and pepper to taste
- Set the Instant Precision Dutch Oven to sear/saute. Adjust the time to 35-minutes.
- Once preheated added the butter and allow to melt. Add the olive oil to the pan, and then follow with the onions. Saute until translucent.
- Next add the celery and carrots then cook for two minutes.
- Add in the ground beef, salt, and pepper. Cook until no longer pink.
- Pour the milk and add the nutmeg. Cook until the milk has evaporated.
- Pour in the white wine and cook until evaporated.
- Add in the crushed San Marzano tomatoes. Season with salt and pepper to taste. Stir this all together.
- Cook on manual mode 2 at 250-degrees for one-hour. Stir every 15-minutes. Taste and adjust the seasoning if needed.
- Serve immediately, or store in an airtight container for up to three days. Can be frozen for up to three months, and then thawed in the refrigerator.
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