Instant Pot Ragu
Instant Pot Ragu
Ingredients
Ragu
- 2 ½ pounds boneless beef chuck roast, excess fat trimmed and cut into 2-inch chunks
- Kosher salt and fresh ground black pepper, to taste
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ sweet onion, diced
- carrot, diced
- ¼ cup tomato paste
- ½ cup dry red wine
- 28-ounce can diced tomatoes
- 15-ounce can tomato sauce
- teaspoon dried oregano
- teaspoon dried basil
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cinnamon
- bay leaf
Pasta
- 16 ounces tagliatelle, pappardelle or fettuccine pasta
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Set a 6-qt Instant Pot® to the high saute setting.
- 2
Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- 3
Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste.
- 4
Stir in red wine, scraping any browned bits from the bottom of the pot.
- 5
Stir in diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf and beef. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
- 6
Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste.
- 7
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- 8
Serve immediately with pasta, garnished with parsley, if desired.
