Rich Tomato Beef Ragu

by

Chloe Harris

Posted April 20, 2022 (Last updated April 20, 2022)

Serves

4

Total Time

1hrs 45mins

Calories

626

If you’re ever unsure of what to cook at an impromptu dinner party, try our Rich Tomato Beef Ragu made in an Instant Pot Pro Plus. It’s easy to make ahead of time and can be reheated when needed. It’s rich in f...

recipe-image
    Ingredients

  • Garlic clove icon
    Garlic clove2crushed
  • Parmesan cheese icon
    Parmesan cheese50 ggrated
  • Carrot icon
    Carrot1grated
  • Celery stalk icon
    Celery stalk1diced
  • Shallot icon
    Shallot2diced
  • Salt & pepper icon
    Salt & pepperas needed
  • Chuck roast icon
    Chuck roast1 kg
  • Olive oil icon
    Olive oil1 tablespoon
  • Red wine icon
    Red wine150 ml
  • Beef stock cube icon
    Beef stock cube1
  • Tomato paste icon
    Tomato paste140 g
  • Canned diced tomatoes icon
    Canned diced tomatoes800 g
  • Red pesto icon
    Red pesto3 tablespoons
  • Sugar icon
    Sugar1 teaspoon
  • Salt icon
    Salt1 teaspoon
  • Butter icon
    Butter1 tablespoon
  • Spaghetti icon
    Spaghettias needed
  • Parmesan cheese icon
    Parmesan cheeseas needed
    Method

  • 1. Pat the beef chuck dry and season both sides with salt and pepper
  • 2. Add the olive oil to the inner pot
  • 3. Pre-heat inner pot on Sauté, High
  • 4. When the Instant Pot Pro Plus has finished preheating, add the beef chuck to the inner pot
  • 5. Brown the beef for 4 min on each side
  • 6. Carefully remove the browned beef from the inner pot and leave on the cutting board
  • 7. Add the carrot, celery and shallots to the inner pot and sauté for 3-4 min while stirring
  • 8. Add the wine and beef stock cube to the sautéed veg and mix well, deglazing the bottom of the inner pot and melting the stock cube
  • 9. Once the stock cube is melted, add the tomato paste, canned tomatoes, red pesto, garlic, sugar and salt
  • 10. Mix well and add the beef chuck back in
  • 11. Turn the beef chuck over to get it coated in the tomato sauce
  • 12. Secure the lid onto the Instant Pot Pro Plus
  • 13. Pressure cook 45 mins on Max, then allow for 10 minutes natural release followed by quick steam release
  • 14. Carefully remove the beef chuck from the sauce
  • 15. Shred or cut the beef into chunks and return the meat to the sauce
  • 16. Stir in the butter and cheese and mix until melted
  • 17. Taste here for seasoning
  • 18. Cook pasta according to package instructions
  • 19. Serve a generous ladle of sauce over a portion of cooked pasta, with shaved parmesan and a pinch more seasoning

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