Description
A rich, velvety beef ragu made in an Instant Pot that mimics the depth of a slow-cooked Sunday sauce but is ready in under two hours. This weeknight-friendly dish features tender chuck roast and ground beef in a savory tomato-wine sauce, served over wide ribbon pasta.
Ingredients
Scale
- 2 pounds chuck roast, cut into 2-inch cubes
- 1 pound 80/20 ground beef
- 1 teaspoon kosher salt (for meat)
- 1/2 teaspoon black pepper (for meat)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- 28-ounce can crushed tomatoes (San Marzano recommended)
- 1 cup low-sodium beef broth
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- 1 pound pappardelle pasta
- 1/2 cup freshly grated Parmesan cheese
- 1 cup reserved pasta water
Instructions
- Prep ingredients: Dice onion, mince garlic, dice carrots and celery, and cut chuck roast into 2-inch cubes. Season beef chunks and ground beef with salt and pepper.
- Sear meat: Set Instant Pot to ‘Sauté’ on High. Add olive oil. Sear chuck roast cubes in batches until browned (2-3 minutes per side), then remove. Brown ground beef, breaking it up, and remove.
- Sauté aromatics: Add onion, carrots, and celery to the pot. Cook until softened (3-4 minutes). Add garlic and tomato paste, stirring constantly for 1 minute until tomato paste darkens.
- Deglaze: Pour in red wine, stirring vigorously to scrape up all browned bits from the bottom of the pot. Simmer for 1 minute to cook off alcohol.
- Combine: Add crushed tomatoes, beef broth, oregano, and the seared meats back into the pot. Stir well. Ensure liquid does not exceed the max fill line.
- Pressure cook: Secure lid, set valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 90 minutes.
- Natural release: Let pressure release naturally for 15-20 minutes. Then carefully turn valve to ‘Venting’ to release remaining pressure. Open lid.
- Thicken and finish: If sauce is too thin, use ‘Sauté’ mode to simmer for 5-10 minutes. Stir in fresh basil. Taste and adjust seasoning.
- Cook pasta: While ragu finishes, boil pappardelle in salted water until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Combine and serve: Toss drained pasta with the sauce. Add reserved pasta water if needed to adjust consistency. Serve topped with Parmesan, black pepper, and olive oil.
Notes
Do not skip searing the meat for flavor depth. Ensure you scrape the bottom of the pot thoroughly after searing to prevent the ‘Burn’ error. Use a wine you would drink, not cooking wine. Save pasta water to help the sauce cling to the noodles. For a vegetarian version, substitute meat with mushrooms and lentils.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving of pasta w
- Calories: 580
- Sugar: 6
- Sodium: 620
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 35
Keywords: Instant Pot, Beef Ragu, Pasta, Weeknight Dinner, Pressure Cooker, Italian Food, Comfort Food, Chuck Roast, Pappardelle