Name: Rich Tomato Beef Ragu
Prep time: 5 min
Cook time: 90 min
Total time: 105 min
Ingredients: 2 crushed Garlic clove; 50 g grated Parmesan cheese; 1 grated Carrot; 1 diced Celery stalk; 2 diced Shallot; as needed Salt & pepper; 1 kg Chuck roast; 1 tablespoon Olive oil; 150 ml Red wine; 1 Beef stock cube; 140 g Tomato paste; 800 g Canned diced tomatoes; 3 tablespoons Red pesto; 1 teaspoon Sugar; 1 teaspoon Salt; 1 tablespoon Butter; as needed Spaghetti; as needed Parmesan cheese

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Rich Tomato Beef Ragu

Chloe Harris

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

Serves

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...

Ingredients

Garlic clove2crushed
Parmesan cheese50 ggrated
Carrot1grated
Celery stalk1diced
Shallot2diced
Salt & pepperas needed
Chuck roast1 kg
Olive oil1 tablespoon
Red wine150 ml
Beef stock cube1
Tomato paste140 g
Canned diced tomatoes800 g
Red pesto3 tablespoons
Sugar1 teaspoon
Salt1 teaspoon
Butter1 tablespoon
Spaghettias needed
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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