Instant Pot Ragu
Servings
Serves 4-6
Total time
1
hourAuthentic ragu is a labor of love, and we love handing over the heavy lifting to our trusty Instant Pot and our flavorful Spaghettata Blend. Sirloin or chuck work well here, but we’ve made this one with a pork tenderloin with fantastic results. Boil up pasta or polenta and get ready to dig in!
Ingredients
1.5 lbs sirloin, chuck or pork tenderloin, cut into cubes
1 tsp salt
2 Tbl Spaghettata Blend
1 onion, sliced
1/2 large fennel bulb, sliced
6 garlic cloves, minced
1 cup red wine
28 -oz can whole tomatoes
2 bay leaves
12 oz Parpadelle Pasta
Grated parmesan cheese, for serving
Instructions
- Set Instant Pot to Saute on high. When hot, drizzle in Sundried Tomato Extra Virgin Olive Oil to coat the bottom.
- Season the meat on all sides with Spaghettata Blend and salt. Sear the meat in batches until browned – about 7 mins. Move to a plate.
- Add the onion, fennel and garlic. Cook until the vegetables are softened and fragrant – about 4 minutes. Be sure to scrape up any browned bits from the bottom of the pot.
- Add in the wine. Stir and cook until the wine is almost completely evaporated. Stir in the tomatoes. Use your spoon to break up the tomatoes a bit.
- Return the meat to the pot and any accumulated juices. Add in the bay leaf and stir to combine. Press Cancel. Attach the lid and set the Instant Pot to Manual Pressure Cook on high for 30 minutes.
- When the 30 minute pressure cooking time is up, allow to naturally release for 10 minutes then manually release any remaining pressure.
- Cook the pasta according to package directions in salted water. Drain but do not rinse. Reserve 1 cup of the salted pasta water.
- Stir in the cooked pasta into the sauce and serve with a big helping of grated parmesan cheese.
- If the sauce is too thin, you can set the Instant Pot to sauté and cook to reduce. If too thick, use pasta water to adjust. The starches from the pasta and cooking water will help thicken the sauce.
