Instant Pot Italian Beef Ragu with Pappardelle

Instant Pot Italian Beef Ragu with Pappardelle

from goodlifeeats.com
Beef
90 min
538 kcal / serving

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

Ingredients

  • 2 ½ poundsboneless beef chuck roast, cut into 4 large chunks
  • 2 teaspoonskosher salt
  • 1 teaspoonfreshly ground black pepper
  • 2 tablespoonsextra-virgin olive oil, divided
  • 1 mediumyellow onion, diced
  • 1carrot, peeled and finely chopped
  • 1celery stalk, finely chopped
  • 6garlic cloves, minced
  • 2 tablespoonstomato paste
  • 1 teaspoondried oregano
  • 1can whole peeled tomatoes, half puréed, half lightly mashed
  • 1can diced tomatoes
  • 1 cupdry red wine (such as chianti or sangiovese)
  • ¼ cupbeef broth
  • 1 tablespoonbalsamic vinegar, plus more to taste
  • 3 sprigsfresh thyme (or ½ teaspoon dried thyme; see note)
  • 2bay leaves
  • 1 tablespoonscold butter, for finishing
  • 3 tablespoonschopped fresh italian parsley, plus more for garnish
  • 12 ouncespappardelle or other wide pasta
  • ½ cupreserved pasta water
  • 3 tablespoonsunsalted butter
  • ¾ cupfinely grated parmesan cheese, divided

Directions

  1. 1

    Set the Instant Pot to “Sauté” (medium heat). Add 1 tablespoon of olive oil.

  2. 2

    Pat beef dry and season with salt and pepper.

  3. 3

    Working in batches, brown the beef chunks on all sides, about 4–5 minutes per side.

  4. 4

    Transfer browned beef to a plate. Do not wipe out the pot—the brown bits left behind (fond) are essential for flavor.

  5. 5

    Add the remaining tablespoon of olive oil if needed.

  6. 6

    Stir in onion, carrot, and celery. Sauté for 5–7 minutes, until softened and aromatic.

  7. 7

    Add garlic and cook for 1 minute more, just until fragrant.

  8. 8

    Stir in 2 tablespoons tomato paste, dried oregano, and (if using) ½ teaspoon dried thyme.

  9. 9

    Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens and coats the vegetables.

  10. 10

    Pour in the wine and use a wooden spoon to scrape up all the browned bits on the bottom of the pot.

  11. 11

    Simmer for 5–7 minutes, or until the wine reduces by about 75% and turns slightly syrupy.

  12. 12

    Return the beef (and any juices) to the pot.

  13. 13

    Stir in beef broth, puréed and mashed tomatoes, diced tomatoes, balsamic vinegar, thyme sprigs (if using fresh), and bay leaves.

  14. 14

    Lock the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.

  15. 15

    Let pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release.

  16. 16

    Once the pin drops, open the lid.

  17. 17

    Remove and discard the thyme sprigs and bay leaves.

  18. 18

    Shred the beef directly in the pot using two forks, then stir to combine.

  19. 19

    Stir in 1–2 tablespoons cold butter and additional balsamic vinegar to taste (start with 1 teaspoon).

  20. 20

    Add chopped parsley.

  21. 21

    If the sauce feels too thin, stir in another tablespoon of tomato paste and simmer on “Sauté” mode for 5–10 minutes to reduce.

  22. 22

    Set to “Keep Warm” while you cook the pasta.

  23. 23

    Bring a large pot of well-salted water to a boil. Cook pappardelle until al dente.

  24. 24

    Reserve ½ cup of pasta water before draining.

  25. 25

    Return drained pasta to the pot, add 3 tablespoons butter and 6 tablespoons Parmesan.

  26. 26

    Toss gently, adding a splash of pasta water to help the sauce cling.

  27. 27

    Spoon the beef ragu generously over the buttered pasta.

  28. 28

    Top with remaining Parmesan and extra parsley.

  29. 29

    Serve warm with a drizzle of balsamic if desired.