Slow Cooked Shredded Beef Ragu Fettuccine

By: Instant Pot Culinary Team

Slow Cooked Shredded Beef Ragu Fettuccine
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté, Slow Cook
cuisine icon Keywords
4-6 servings, bay leaves, beef broth, black pepper, carrots, celery, chopped fresh parsley, chuck beef, cook 4 hour, crushed tomatoes, dinner, fettuccine, freshly grated parmesan cheese, garlic cloves, Instant Pot Culinary Team, instant pot pasta, instant pot pasta recipes, italian, main course, medium, more than 2 hours, olive oil, onions, prep 20 min, pressure cook, red wine, salt, sauté, slow cook, springs fresh thyme, tomato paste

prep icon Prep Time
20 min
cook icon Cook Time
4 hour

serving icon Servings
4-6 servings
Ingredients
  • 2 1/2 lbs chuck beef
  • 1 tsp salt
  • black pepper
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1/2 cup onions
  • 1 cup carrots
  • 1 cup celery
  • 3 1/2 cups crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup red wine
  • 1 1/2 cup beef broth
  • 2 springs fresh thyme
  • 3 bay leaves
  • 1 lb fettuccine
  • freshly grated Parmesan cheese
  • chopped fresh parsley
Instructions
  • Pat the beef dry with paper towels and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • Once preheated, add 3 tbsp of oil to the Inner Pot. Once oil starts to smoke, sear the meat on all sides for 8-10 minutes a side. Transfer beef to a large bowl.
  • Add onions and 1/2 tsp salt, cook until onions are softened, 6-7 minutes, stirring often. Stir in the garlic, thyme and bay leaves and cook for 30 seconds until fragrant, then add the carrots and celery and sauté slowly for 5 minutes.
  • Add red wine and whisk well. Scrape up brown bits from the bottom and smooth out any lumps.
  • Stir in the tomato paste, crushed tomatoes and beef broth. Combine well.
  • Return the beef to the Inner Pot, along with any juices from the beef. Stir well.
  • Select SLOW COOK-Custom-High and set the time for 6 hours. Press START.
  • Close the Pressure Cooking Lid on the pot and set to VENT.
  • When it's done cooking, coarsely shred with 2 forks. Return beef to the Inner Pot. Select SEAR/SAUTE-Low and set the time to 15 minutes. Press START. Stir constantly until sauce is reduced and thickened, beef will soften slightly more during this step. Adjust the seasoning with salt and pepper.
  • When the time is done, transfer the sauce to a large bowl and set it aside.
  • Rinse the Inner Pot very well.
  • Add 4 cups of water and the fettuccine into the Inner Pot. Close the Pressure Cooking Lid in the pot, and make sure it’s set to SEAL.
  • Select PRESSURE COOK-PASTA and Set the Reminder Time to 5 minutes. Press START.
  • Once you hear the reminder notification, do a Quick Release.
  • Remove the Pressure Cooking Lid carefully.
  • Drain the water and add in the sauce.
  • Garnish with parmesan cheese and parsley.
  • Enjoy!
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