Description
This Instant Pot Beef Ragu is like a mashup of Italian bolognese sauce and beef stroganoff. Ragu is a staple in Northern Italy, typically made with beef, tomatoes, garlic, carrots and onions, stewed to a rich consistency and flavored with herbs and red wine. Served over thick pasta like tagliatelle or pappardelle, this sauce is hearty, rich and totally satisfying.
Ingredients
Scale
- 2.5 pounds beef chuck roast, or beef stew meat cut into 1.5-inch pieces
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 3 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 3 tablespoons tomato paste
- 1-cup red full-bodied red wine such as chianti, merlot, or cabernet sauvignon
- 1 (28 ounce) can crushed tomatoes (preferably San Marzano tomatoes)
- 3/4 teaspoon dried Italian seasoning (or 1/4 teaspoon each dried basil, thyme and oregano)
- 2 bay leaves
- 1–2 tablespoons sugar (to your taste)
- 1 to 2 tbsps balsamic vinegar
- Additional salt and pepper to taste
For Serving (uses about half of the sauce):
- 1 lb dried pappardelle, tagliatelle or other pasta of choice
- Freshly grated parmesan cheese or parmigiano reggiano
- Fresh parsley
Instructions
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Pat beef dry and sprinkle with salt and pepper.
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Set Instant Pot or another electric pressure cooker to high “sauté” and heat 1 tbsp olive oil until shimmering hot. Add beef in batches and sear each piece on all sides until browned (around 3 minutes in total), then transfer to a plate. *If using a slow cooker, heat olive oil in a large, heavy bottom skillet over high heat and follow instructions above.
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Add remaining 2 tbsp of olive oil to Instant Pot (or skillet for slow cooker). Add onion and garlic and sauté for 2 minutes. Then add the carrot and tomato paste and sauté slowly for 5 minutes. Stir in red wine, scraping any browned bits from the bottom of the pot. *If sautéing mixture in a skillet, transfer to a SLOW COOKER.
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Add remaining Ragu ingredients (except extra salt and pepper) and add the beef to the pot (add the juices too).For PRESSURE COOKER: Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, quick-release according to manufacturer’s instructions. For SLOW COOKER: Cover with lid and set slow cooker to at least 7 hours on the low setting or 4 hours on the high setting and let it cook until beef is tender enough to shred.
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Remove beef from the pot and shred with 2 forks. Return beef to the pot and season with salt and pepper to taste.
- Serve immediately, tossed with cooked pasta and garnished liberally with cheese and parsley if desired.
Notes
Leftover sauce (and there will be leftovers) can be refrigerated for up to a week or frozen for several months
Keywords: Beef Ragu, Italian, Pasta Sauce, Beef, Instant Pot