Instant pot beef ragu with pasta
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Servings
10
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Cuisine
Italian
Instant pot beef ragu with pasta
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Enjoy a hearty and satisfying meal in under 2 hours with this mouth-watering Instant Pot beef brisket ragù recipe. Infused with rich tomato sauce and aromatic herbs, it's perfect for a family pasta night or cosy dinner. Cooked to perfection and ready to impress!
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Ingredients
- 2 kg / 4.4lb – beef brisket trim any fat or sinew (use chuck roast as an alternative)
- olive oil for frying
- 100 grams streaky bacon finely diced
- 2 medium brown onions finely chopped
- 2 medium carrots peeled and finely chopped
- 1 large celery stalk finely chopped
- 6 cloves garlic crushed
- 1 1/2 tsp fennel seeds optional
- 2 Tbs tomato paste
- 2 x 400gms / 28oz can Italian chopped tomatoes or crushed tomatoes
- 1 cup 250ml red wine
- 2 cups 500ml beef stock or beef broth
- 4 bay leaves
- 1 Tbsp chopped Rosemary
- 1 Tbsp chopped thyme leaves or 2 stalks added whole
- 1 Tbsp sugar
- 2 Tbsp chopped parsley 1 for cooking and 1 to serve
- freshly grated parmesan cheese to serve
- pappardelle pasta 800gms / 28oz will feed 8 people
Instructions
- Cut the brisket into smaller pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking.
- Set the Instant Pot to Sauté and add a splash of olive oil to the bowl. When it is ready, brown the meat in 3 batches on all sides turning the meat as you go. As an alternative, brown the meat in a large frying pan.
- Once brown, remove the meat, and set them aside.
- Keeping the Instant Pot set to Sauté, add the bacon and cook for a minute. Then add the chopped onions, carrot and celery and cook until softened – about 6 – 8 minutes. Stir occasionally to prevent them from going brown.
- Add the fennel, garlic and tomato paste and cook briefly for about 30 seconds then add the red wine and allow this to reduce by a third.
- Add the 2 tins of chopped tomatoes along with the sugar, chopped rosemary and parsley.
- Once bubbling, add the meat back (and any juices that drained off). Add the stock, bay leaves, and thyme. Add a generous amount of salt and pepper, stir, and bring everything to a bubble.
- Close the lid and set the vent to SEAL.
- Set the Instant Pot to manually cook HIGH pressure (take off the keep warm function) and set it for 1 hour and 20 minutes (a total of 80 minutes).
- Remove the meat and shred it, then return this to the sauce in the instant pot and toss to soak in and combine. Allow a few minutes as the meat really soaks up the sauce.
- The brisket ragu can be made in advance or the day before. Reheat either in the Instant Pot set to Sauté function or on the stovetop.
- When you are ready to serve boil your tagliatelle or pappardelle for 5 – 6 minutes until al dente, strain and toss the ragu through the pasta.
- Dish up the pasta and sprinkle over the remaining chopped parsley (optional), and a light spray of finely grated lemon zest (optional).
- Grate over a generous amount of Parmesan cheese and enjoy.
Notes
- Garnish with freshly grated Parmesan and chopped parsley.
- Lightly sprinkle the finely grated zest of a lemon as an option.
- The ragu can be made in advance and heated up just before serving either on the stovetop or in the Instant Pot set to Saute.
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