Instant Pot Beef Ragu With Pappardelle Food
INSTANT POT BEEF RAGU WITH PAPPARDELLE
If you want an elegant, meaty sauce to throw over pasta on a weekday, this instant pot version of beef ragu is there to save the day!
Provided by jenny goycochea
Categories dinner
Number Of Ingredients 18
Steps:
- Turn your instant pot onto the 'sauté' function. Add the diced pancetta and cook for 4-5 minutes, stirring regularly until the pancetta has crisped up and rendered some of its fat. Transfer pancetta to a plate and set aside. Add the olive oil to the instant pot and the cubes of beef into a single layer. Let the meat get very brown on all sides. You may have to do this in two batches. Remove the beef from the pan and set aside with the pancetta.
- Add the onions, carrots and celery and cook for 4-5 minutes, stirring occasionally until soft. Add the minced garlic and cook 1 minute more. Return the beef and pancetta to the pot. Add the wine, and bring to a simmer. Simmer until the wine is almost completely evaporated and then add the tomatoes and juice, bay leaf, oregano, red pepper flakes, salt, pepper, and milk. Place the lid on the pot and lock into place. Cancel the sauté setting and change to 'meat/stew' high pressure for 1 hour and 15 minutes.
- Manually release the pressure on the instant pot (make sure to do this away from walls or shelves that could be damaged by steam). Remove the lid, shred the meat with a fork, and transfer again to the sauté function and simmer for 15 min or so until thickened, stirring once in a while so that the ragu doesn't stick. While you are doing this, cook your pasta and drain. Transfer pasta to bowls, top with ragu, mascarpone, freshly grated parmesan and red pepper flakes (if desired).
PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
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- Lightly spray the inner pot of the instant pot with cooking spray. Place the steak in the bottom of the pot and then top it with the: garlic, salt, pepper, tomatoes, broth, carrot, thyme, red pepper and bay leaves. Place the top on the instant pot and seal the vent. Pressure cook on high for 40 minutes.
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- Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add oil to cooker. Add beef to cooker, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear, turning occasionally, until browned on all sides, about 15 minutes. Transfer browned beef to a plate.
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