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Three Meat Pasta Sauce served in a white bowl
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One Pot Triple Meat Sauce; for your Instant Pot or Stove Top

This hearty, chunky meat sauce takes a little while to come together, but it is so worth the extra effort.  Speed up the process, and achieve the same outstanding results using your Instant Pot!  
Course Weeknight Meal
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 quarts
Author loveonaplate

Ingredients

  • 3 T. olive oil
  • 2 medium yellow onion finely chopped
  • 3 cloves garlic peeled and finely minced
  • 2 c. white mushrooms cleaned and roughly chopped
  • 2 stalks celery cleaned and finely chopped
  • 1 large carrot peeled and finely chopped
  • 2 c. dry red wine divided
  • 1 ¼ pound ground beef 85% lean
  • 1 pound bulk sweet pork sausage
  • 1 pound bulk spicy pork sausage
  • 2 28 oz cans tomato puree
  • 1 28 oz can petite-cut tomatoes, undrained
  • 2 6 oz cans tomato paste
  • 1 T. oregano dried
  • 2 t. thyme dried
  • 2 t. rosemary dried
  • 2 T. sugar
  • 3-4 ” Parmesan cheese rind
  • 2 bay leaves
  • salt and pepper to taste

Instructions

  • In a large (6 Qt) Dutch oven, heat olive oil over medium heat. Add onion, garlic and mushrooms to pan and cook until onions become soft and mushrooms begin to release liquids, about 4 or 5 minutes. Add celery, carrots and ½ cup wine and continue cooking for 3-4 minutes.
  • Add crumbled beef and pork to pot and cook over medium heat until no longer pink inside. Remove from heat and carefully drain excess fat from pan.
  • Return to burner and add tomato puree, petite-cut tomatoes, tomato paste, and remaining red wine to Dutch oven, along with oregano, thyme, rosemary, and sugar. Stir to combine. Drop in bay leaves and Parmesan rind and give a quick stir. Cover and simmer on low heat for 3-4 hours, stirring occasionally. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.
  • Remove bay leaves and Parmesan rind. Season with salt and pepper, to taste.
  • Serve immediately with your favorite cooked pasta and some cheesy garlic bread. Refrigerate or freeze unused portion within 2 hours.

Notes

To Make this in your Instant Pot follow these simple changes:
  1.  Set your instant pot to Saute over medium heat.  Add onion, garlic and mushrooms to the instert and cook until onions become soft and mushrooms begin to release liquids, about 4 or 5 minutes. Add celery, carrots and ½ cup wine and continue cooking for 3-4 minutes. 
  2. Add crumbled beef and pork to pot and cook over medium heat until no longer pink inside. Remove from heat and carefully drain excess fat.  
  3. Add 1/4 cup water, remaining red wine, oregano, thyme, rosemary and sugar.  Stir.  Now add petite-cut tomatoes, tomato puree and tomato paste.  DO NOT STIR.  Drop in bay leaves and Parmesan rind 
  4. Cancel Saute setting, click on the Pressure Cook setting, or Manual setting (depends on your specific pot), and set to high pressure for 10 minutes. Place lid on the Instant Pot and turn the steam valve to closed.
  5. Once the cooking time is complete, let natural release for 5 minutes, then turn the valve to quick release.  Watch your hands, it's hot!
  6. Cancel the Pressure cooking setting, and return to Saute. If sauce is too thick, add a little water to achieve the desired consistency. If it is too thin, continue cooking until it reaches the thickness you prefer.