Beef Ragu recipe
A rich and hearty beef ragu slow-cooked with vegetables and spices. It works well with pasta, polenta, or mashed potatoes. This version uses a pressure cooker to reduce cook time without sacrificing flavor.
Equipment
- 1 Knife
- 1 Cutting board
- 1 stirring spoon
Ingredients
- 2 lbs beef chuck cut into cubes
- 1 tbsp extra virgin olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 can 28 oz crushed tomatoes
- 1 cup red wine or beef broth as an alternative
- 2 bay leaves
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Prep and Sear
- Gather all ingredients. Dice the onion, carrots, and celery. Season the beef cubes lightly with salt and pepper. Set the pressure cooker to its sauté setting. Add olive oil and sear the beef until it browns on all sides. This process locks in the flavor.
- Step 2: Add Vegetables
- Add the diced onion, carrots, and celery to the cooker. Stir until the vegetables begin to soften. Then, add the minced garlic and tomato paste. Stir well so that the tomato paste coats the meat and vegetables evenly.
- Step 3: Combine Liquids and Simmer
- Pour in the red wine and allow it to reduce for a few minutes. Add the crushed tomatoes and bay leaves. Seal the pressure cooker. Cook on high pressure for 45 minutes. This step ensures the beef becomes tender and the flavors meld together.
- Step 4: Finishing Touches and Serve
- Let the pressure release naturally for 10 minutes. Open the cooker and check the seasoning. Adjust salt and pepper if needed. Remove bay leaves before serving. Serve the Beef Ragu over your choice of pasta, polenta, or mashed potatoes.
Notes
- For richer flavor, allow the sauce to rest for a few minutes after cooking.
- You can replace red wine with beef broth if you prefer a milder taste.
- Use fresh vegetables and herbs to enhance the flavor.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for later use.