Instant Pot Ragu
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The best beef ragu you can make in just a fraction of the time! And the beef is just melt-in-your-mouth, fall apart tender!
reasons to make ragu in the instant pot
- Tastes as if it’s been simmering all day long. With the help of the Instant Pot®, this easy beef ragu recipe is made in just 1 hr, tasting as though it’s been cooking and simmering for hours on end. No more babysitting for hours on end. We’re talking easy, no fuss, no frills here.
- Melt-in-your-mouth beef. The beef shreds so effortlessly and melts in your mouth in the heartiest, most ultra-cozy tomato-based sauce, perfect when tossed with pasta and topped with all the freshly grated Parmesan.
- Leftovers taste even better. Similar to lasagna, the leftovers taste even better the very next day, really allowing the flavors to meld and deepen. This makes this dish a perfect candidate to make ahead of time, about 1-2 days in advance. Not to mention, ragu freezes and reheats so well!
- Best served with all the crusty bread. This is one of those dishes that is just so so good when paired with crusty bread or my favorite dinner rolls.
what is ragu
Ragu is an Italian meat sauce, often times made by braising meat over a long period of time to tenderize the meat, yielding a rich, tender sauce.
ragu vs. bolognese
Ragu
Ragu is slow cooked over low heat, and is traditionally served over pasta. Ragu includes meat sauces from various regions.
Bolognese
Bolognese is a type of ragu originating from Bologna, Italy.
what kind of pasta is best for ragu
Ragu is typically served with long pastas such as tagliatelle or pappardelle, with its flat wide shape to catch the rich meat sauce. Short pastas like rigatoni and penne are also great alternatives, capturing the sauce inside the tubes.
why use beef chuck roast
Beef chuck roast is well marbled with fat, and is typically used for beef ragu due to its affordability, easy shredding capabilities, and fall-apart tenderness once slow cooked. The Instant Pot® reduces the cooking time substantially, breaking down the tough connective tissues that become incredibly tender once cooked, infusing the sauce with deep, meaty flavors.
tips and tricks for success
- Sear the meat. Searing the chuck roast first will add all the extra, deeper flavors here, sealing all the juices inside.
- Tomato paste adds so much flavor. Tomato paste is a key ingredient in beef ragu, adding body and richness in small amounts without adding too much liquid. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Ragu can keep in the freezer for up to 3 months.
pro tip
Add the hot cooked pasta to the warm ragu just before serving.
This will allow the pasta to finish cooking in the sauce, absorbing all of the flavors, and ensuring that the pasta is evenly coated in the rich sauce, clinging oh-so-perfectly to every single strand.
what to serve with instant pot ragu
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Ragu: Frequently Asked Questions
The cinnamon is more of a secret ingredient to ragu, adding an even richer, more aromatic flavor to the sauce without it tasting overly cinnamon-y.
Ragu is typically served over pasta but can also be served over polenta or gnocchi, or in lasagna or stuffed shells.
Yes! This is actually encouraged, making ahead of time as much as 1-2 days in advance as the leftovers taste even better.
Leftover ragu (ideally separate from the pasta) can be stored in an airtight container in the fridge for 3-4 days.
Yes, ragu (without the pasta) is very freezer-friendly! To freeze, let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
Instant Pot Ragu
Video
Ingredients
- 16 ounces tagliatelle, pappardelle or fettuccine pasta
- 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
- 1 carrot, diced
- ¼ cup tomato paste
- ½ cup dry red wine
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cinnamon
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- Set a 6-qt Instant Pot® to the high saute setting.
- 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.
- Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- 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.
- Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste.
- Serve immediately with pasta, garnished with parsley, if desired.
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