Instant Pot Beef Ragu Pasta Sauce
A cozy, rich, and hearty beef ragu that is easy to make in the Instant Pot, delivering deep flavor similar to a slow-cooked meal in under an hour.
Ingredients
Main Ingredients
- 2 lb chuck roast or stew beef Cut into large cubes
- 2 tablespoons olive oil For browning the beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 2 tablespoons tomato paste Adds richness
- 0.5 cup red wine Optional, for deglazing
- 28 oz crushed tomatoes Big can
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 pinch sugar If tomatoes are sharp
- 1 piece parmesan rind Optional, for added flavor
- to taste salt For seasoning
Instructions
Preparation
- Salt and pepper the beef cubes generously.
- Set the Instant Pot to sauté mode, heat the olive oil and brown the beef in batches.
- Remove the beef and add the chopped onion, garlic, carrot, and celery. Cook until soft.
- Add the tomato paste and cook for one minute.
- Pour in the red wine and scrape up the brown bits from the bottom.
- Return the beef to the pot along with the crushed tomatoes, bay leaf, oregano, parmesan rind, and sugar.
Cooking
- Lock the Instant Pot lid, set to high pressure for 45 minutes.
- Allow a natural release for 10 minutes, or until you're ready.
- Shred the beef with forks, stir well, and taste for additional salt.
Notes
For thickening, switch the Instant Pot to sauté mode with the lid off for 5-10 minutes. Serve over pasta, polenta, or crusty bread. Leftovers taste even better the next day.