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A truly one-pot pasta? Oh, it’s possible, with the magic of the Instant Pot. This meaty ragù has amazing aroma, and it’s easy to add penne pasta, thanks to a blast from the pressure cooker.
What You Get
Chuck or cross rib roast (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Dry red wine (optional)
Chile flakes (optional)
Makes 6 servings
Active Time: 30 minutes
Total Time: 90 minutes
Drain the beef, pat dry with paper towels, and season generously with salt and pepper. Peel 4 or 5 cloves of garlic.
Set the Instant Pot to the sauté setting, and warm 2 tablespoons olive oil. Add the beef and sear until browned, turning once, about 5 minutes per side. Transfer to a plate. Discard excess fat, leaving about 1 tablespoon in the pot.
Return the Instant Pot to the sauté setting, and add 1 tablespoon olive oil. Add the mirepoix and sauté until softened, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add 1 cup wine or water and the crushed tomatoes, stirring to scrape up any browned bits from the bottom of the pan. Return the beef to the pot.
Cover, seal the vent, and cook on high pressure until the beef is completely tender, 60 minutes. Quick release the pressure, 5 minutes. Using tongs and a fork, shred the beef in the pot.
Add the pasta to the pot in an even layer on top of the beef. Season with 1 teaspoon salt and pour 1½ cups of water over. Cover, seal the vent, and cook on high pressure until tender, 3 minutes. Release the pressure, 5 minutes. Pick and chop the parsley leaves, discarding the stems.
Stir the noodles into the ragu to combine. Spoon the pasta and ragu into bowls, and top with grated Parmesan, parsley, and chile flakes, if you want a kick, and serve warm.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 1 hour.