Mediterranean instant pot ragu
Mediterranean instant pot ragu


Sundried Tomato Extra Virgin Olive Oil
1.5 lbs sirloin, chuck or pork tenderloin
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
Parpadelle Pasta, cooked per package directions
Grated parmesan cheese for serving

Authentic 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!


1.Add in the meat and Spaghettata Blend and salt. Stir and allow to cook and turn brown - about 7 minutes. Move to a plate.
2.Set Instant Pot to Saute on high. When hot, drizzle in Sundried Tomato Extra Virgin Olive Oil to coat the bottom.
3.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.
4.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.
5.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.
6.When the 30 minute pressure cooking time is up, allow to naturally release for 10 minutes then manually release all of the pressure.
7.If the sauce is too thin, you can set the Instant Pot to sauté and cook to reduce. We prefer to stir in the cooked pasta along with some of the pasta water. The starches from the pasta and cooking water will help thicken the sauce. Serve with a big helping of grated parmesan cheese.

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