This ragu sauce has a combination of beef, pork, and veal, producing a rich and hearty Italian sauce. Perfect with pasta, as well as in baked Italian dishes. The best part of all is that this is an Instant Pot recipe! You’ll never have to stand over the stove for hours watching over your sauce. In about 45 minutes, you can be enjoying this Italian comfort food!
I love homemade pasta sauces. We have our “healthy” homemade spaghetti sauce that we created to use when we don’t want any added sugar. And we often make our lasagna meat sauce to serve over spaghetti noodles because it mouth-watering delicious.
Today we have a new Three Meat Ragu sauce for you!
This delicious sauce is made in your Instant Pot which means it is easy. It boasts 3 meats and is loaded with veggies. It’s rich and has amazing flavor. You can serve it over pasta or even use it in your favorite Italian casseroles.
What’s the difference between a ragu and a bolognese?
Although both of these Italian sauces are delicious, they are not one and the same. Ignore the jarred product found on the shelves of the grocery store; authentic ragu is not a simple tomato sauce. Ragu is a meat-based sauce, typically made using ground beef, pork, veal, and sometimes lamb. In addition to meat, authentic Italian ragu sauce also includes sauteed minced vegetables, white wine, and cream. Bolognese uses more tomato sauce and does not include cream.
Our recipe for 3-Meat Ragu Sauce is dairy-free, as it does not include cream. The vegetables we use are carrot, onion, celery, and zucchini. Additionally, we substitute beef broth for the wine.
Are dried or fresh herbs better for ragu sauce?
When you make sauces, stews, and anything else that requires a long cooking time, it is best to use dried herbs. Dried herbs are twice as potent as fresh, but it also takes longer for them to impart flavor into food. If you like fresh herbs, add them into the ragu sauce at the end of the cooking time.
Can you freeze ragu sauce?
Ragu is definitely freezer-friendly, making it a great choice to use when making freezer meals. Add the ragu sauce to a make-ahead lasagna, or just store a batch (or three) in freezer-safe containers.
Note: Before freezing the sauce, be sure that it is completely cool. If you skip this important step, you risk ice crystals forming on the sauce. Trust us – nobody wants to eat ragu with freezer burn.
Once the sauce is frozen, it should keep well for up to 3 months.
How to make meat sauce in an Instant Pot
To make three-meat ragu sauce in your Instant Pot, you’ll first saute the meat mixture and onions. Be sure that the pot is hot before you add the oil, otherwise, you’ll end up steaming the meat instead of browning it. Once the oil starts to shimmer, go ahead and add your ingredients.
Cook the meat until it is browned and the onions are translucent. Be sure to drain off any fat before you add the remaining ingredients.
What pasta goes with ragu?
We realize that most families have boxes of spaghetti in their pantries for when the Italian craving hits, so we showcased our ragu sauce with pasta. This sauce is a thick sauce though and would also pair well with a larger pasta. Think shells or tubes so that the sauce can hide in the holes & shapes of the pasta.
What is a good side dish for ragu?
This recipe is really a one pot meal since it has veggies and meat right in the sauce. But it would be delicious with a ceasar salad and a slice of homemade bread.
Other Italian Recipes
- Italian Green Beans
- Italian Chicken Skillet
- Italian Meatballs in the Instant Pot
- Homemade Italian Seasoning Recipe
Three Meat Ragu Sauce
- ¼ cup olive oil
- 1 pound lean ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 large onion (chopped)
- 2 large carrots (peeled and chopped)
- 4 cans crushed tomatoes (28 ounces EACH)
- 6 garlic cloves (minced)
- 6 ounces tomato paste (1 small can)
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme (or 2 fresh sprigs)
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 zucchini (chopped)
- ½ cup beef broth
- Press the saute “more” mode for 18 minutes. Add in the oil, and once warm add in the 3 meats and onions. Brown the meats until no longer pink.
- Drain off the fat after the meat has cooked.
- Next, add in the remaining ingredients. Stir well and cover.
- Place the lid to sealing mode and cook high pressure for 15 minutes.
- Press cancel once time is up and allow to naturally release until all of the pressure is released.