Print

Tender Pressure Cooker Beef Ragu Recipe Easy Homemade Pappardelle Dinner

pressure cooker beef ragu - featured image
Print Recipe

A rich and tender beef ragu made quickly in a pressure cooker, served over fresh pappardelle pasta. This recipe delivers classic Italian comfort food with a fraction of the usual cooking time.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 oz pancetta, diced (optional)
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium carrot, finely diced
  • 1 medium celery stalk, finely diced
  • 28 oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Chianti or Sangiovese preferred)
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 12 oz pappardelle pasta (fresh or dried)
  • Grated Parmesan cheese, for serving

Instructions

  1. Prep your ingredients: Cut the chuck roast into roughly 1-inch cubes, dice the pancetta, chop the onion, carrot, and celery finely, and mince the garlic.
  2. Sauté pancetta and aromatics: Heat 2 tablespoons of olive oil in your pressure cooker pot. Add diced pancetta and cook until crispy and golden. Add onion, carrot, and celery; sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  3. Brown the beef: Add beef cubes in batches, searing on all sides to develop a rich crust. Season with salt and pepper as you go.
  4. Deglaze with red wine: Pour in the red wine, scraping up browned bits from the bottom. Simmer to reduce slightly, about 3 minutes.
  5. Add tomatoes and herbs: Stir in crushed tomatoes, tomato paste, beef broth, rosemary, thyme, and bay leaf. Mix well and adjust seasoning with salt and pepper.
  6. Pressure cook: Seal the pressure cooker lid and cook on high pressure for 45 minutes. Allow natural pressure release for 10-15 minutes before quick-releasing any remaining pressure.
  7. Cook the pappardelle: While the ragu finishes, boil salted water in a large pot and cook pappardelle until al dente. Drain and set aside.
  8. Finish the ragu: Remove herb sprigs and bay leaf. If sauce is too thin, simmer on sauté mode to thicken. Adjust seasoning as needed.
  9. Serve: Toss pappardelle with ragu, plate generously, and sprinkle with grated Parmesan cheese. Optionally drizzle with olive oil.

Notes

If beef isn’t shredding easily after pressure cooking, reseal and cook under pressure for another 10-15 minutes. Browning the meat is essential for deep flavor. Use fresh herbs if possible for brightness. Natural pressure release helps keep meat tender. For gluten-free, substitute pappardelle with gluten-free noodles or zucchini ribbons. For dairy-free, omit Parmesan or use plant-based cheese.

Nutrition

Keywords: beef ragu, pressure cooker, pappardelle, Italian comfort food, quick beef ragu, homemade pasta sauce, easy dinner

Find it online: https://sofiaspice.com/tender-pressure-cooker-beef-ragu-recipe-easy-homemade-pappardelle-dinner/