One-Pot Red Wine Bolognese


  • 1 tbsp olive oil
  • 600 grams organic lean ground beef
  • 1 small onion, diced
  • 1 tbsp crushed garlic
  • 1 cup red wine
  • 1 large jar pasta tomato sauce
  • 1 can fire-roasted tomatoes
  • 2 cups beef stock
  • 1 package casarecce pasta (or Campanella)
  • ½ zucchini, shredded
  • 12 mushrooms, sliced
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup freshly grated Parmesan


  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil and ground beef then cook until browned for about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat.
  2. Add onion and cook until golden brown. Stir in garlic until fragrant for about 1 minute.
  3. Add in wine, scraping any browned bits from the bottom of the pot. Add zucchini and mushrooms.
  4. Stir in pasta sauce, fire-roasted tomatoes, beef stock and dry pasta.
  5. Select manual setting; adjust the pressure to high, and set time for 5 minutes. When finished cooking stir in basil and top with Parmesan cheese

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