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Instant Pot Beef Ragu with Pasta

This is a hearty ragu that uses brisket instead of ground beef - the Instant Pot breaks down the tough meat into tender shreds in about 2 hours total. I like making this on Sunday since it feeds a crowd and reheats perfectly during the week.
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Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Resting Time: 20 minutes
Total Time: 2 hours 25 minutes

Ingredients

Ingredients (~8 servings)

  • ~3 lbs beef brisket or chuck roast, cut into chunks
  • 3 Tbsp olive oil for browning
  • ~4 oz bacon finely diced
  • 2 medium onions finely chopped
  • 2 medium carrots peeled and finely chopped
  • 1 large celery stalk finely chopped
  • 6 cloves garlic crushed
  • 1 1/2 tsp fennel seeds optional
  • 2 Tbsp tomato paste
  • 2 cans crushed tomatoes 28 oz total
  • 1 cup red wine
  • 2 cups beef stock
  • 4 bay leaves
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme or 2 whole stalks
  • 1 Tbsp sugar
  • 2 Tbsp chopped fresh parsley divided
  • ~1 1/2 lbs pappardelle or tagliatelle pasta
  • Freshly grated Parmesan cheese for serving

Instructions

  • Remove brisket from fridge 1-2 hours before cooking and cut into 3-4 inch chunks. Season generously with salt and pepper.
  • Set Instant Pot to sauté and add 2 Tbsp olive oil. Brown brisket in batches for 3-4 minutes per batch, turning to color multiple sides. Remove and set aside.
  • Add bacon to pot and cook 1 minute. Add onions, carrots, and celery and cook 6-8 minutes until softened.
  • Add fennel seeds, garlic, and tomato paste. Stir constantly for 30 seconds until fragrant.
  • Pour in red wine and scrape up browned bits. Let reduce by half, about 3-4 minutes.
  • Add crushed tomatoes, sugar, rosemary, and 1 Tbsp parsley. Stir and bring to a bubble.
  • Return brisket and juices to pot. Add beef stock, bay leaves, and thyme. Season with salt and pepper.
  • Close lid, seal vent, and set to manual high pressure for 1 hour 20 minutes with keep warm off.
  • Let pressure release naturally for 15 minutes, then quick release remaining pressure.
  • Remove meat, shred with two forks, and return to sauce. Let sit 5 minutes.
  • Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
  • Toss hot pasta with ragu, adding pasta water if needed to coat noodles.
  • Serve topped with remaining parsley and grated Parmesan.

Notes

Ragu improves the next day and freezes well for up to 3 months.