There’s nothing quite like the comforting aroma of a hearty beef ragù simmering away in the kitchen, especially when it’s paired with the luxurious embrace of pappardelle. I first discovered this magical combination on a particularly chilly evening when all I wanted was something warm and satisfying. As the rich, meaty sauce filled my home with its savory scent, I knew I was onto something special.
What sets this Instant Pot Beef Ragù apart is not just its deep flavor but also how effortlessly it comes together, making it the perfect solution for busy weeknights. Using affordable cuts of beef, this dish proves that delicious meals don’t have to break the bank or take hours of preparation. With the help of my trusty Instant Pot, you can achieve restaurant-quality results in less than a fraction of the time.
So grab your apron and get ready to elevate your weeknight dinners! Let’s dive into this delightful recipe that’s bound to become a family favorite.
Why Choose Instant Pot Beef Ragù With Pappardelle?
Delectable and Hearty: This dish embraces the rich flavors of slow-cooked beef, creating a sauce so tasty you’ll savor every bite.
Budget-Friendly: Utilizing affordable cuts of beef, it offers a wallet-friendly option for delicious home-cooked meals.
Quick Cooking: Your Instant Pot saves the day, allowing you to enjoy this sumptuous ragù in just 1.5 hours.
Versatile Pairings: Serve it over your favorite pasta or create a delightful twist by trying it with creamy polenta.
Crowd-Pleasing Comfort: Perfect for family gatherings or cozy dinners, its irresistible aroma will have everyone coming back for seconds!
Instant Pot Beef Ragù With Pappardelle Ingredients
• For the Ragu
- Cubed Beef Brisket or Chuck – This main protein source offers rich flavor; any sturdy cut of beef works well.
- Pancetta or Bacon – Adds depth and smoky flavor; try turkey bacon for a lighter option.
- Olive Oil – Essential for sautéing; provides healthy fats; feel free to use vegetable oil instead.
- Onion – Builds the flavor base; finely dice for even cooking.
- Carrots & Celery – Adds sweetness and texture; a uniform dice will create a smoother sauce.
- Garlic – An aroma and flavor booster; minced garlic releases the oils best for a delicious taste.
- Bay Leaf – Infuses herbal notes; don’t forget to remove it before serving.
- Dried Oregano – Adds earthy flavor; can be swapped with Italian seasoning for a different twist.
- Crushed Red Pepper Flakes – Adds heat; adjust according to your taste preferences.
- Whole Peeled Tomatoes – The sauce’s base; crush by hand for a textured finish.
- Dry White Wine – Provides acid balance and depth; avoid sweet wines or use broth if necessary.
- Milk – Adds a creamy richness; you may substitute with cream or omit for a lighter version.
- Sea Salt & Freshly Ground Pepper – Essential seasonings; ensure your ragù is full of flavor.
• For Serving
- Pappardelle Pasta – The perfect pasta for this hearty sauce; consider alternatives like tagliatelle if desired.
- Mascarpone – Adds rich creaminess and balances acidity; you can substitute with ricotta for a different taste.
- Freshly Grated Parmesan – Provides umami and is essential for topping your dish.
How to Make Instant Pot Beef Ragù With Pappardelle
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Sauté Pancetta: Start by setting your Instant Pot to ‘sauté’. Cook diced pancetta until it turns crispy and golden brown. This will take about 5 minutes. Once done, set the pancetta aside for later use.
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Brown Beef: Add a splash of olive oil to the pot. In batches, brown the cubed beef until it develops a lovely golden crust on all sides. This process usually takes about 6-8 minutes. Remove the beef and set it aside.
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Cook Veggies: Toss in the finely diced onion, carrots, and celery. Sauté these colorful veggies for about 4-5 minutes until they’re soft and tender. Then, add the minced garlic and cook for an additional minute until fragrant.
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Deglaze & Combine: Return the browned beef and pancetta to the pot. Pour in the dry white wine, and simmer for a few minutes to deglaze and reduce. Add the crushed tomatoes, bay leaf, oregano, red pepper flakes, salt, pepper, and milk. Stir everything very well.
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Pressure Cook: Securely seal the lid of your Instant Pot. Set it to ‘meat/stew’ and cook on high pressure for 1 hour and 15 minutes. This is where the magic happens as flavors meld together beautifully.
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Release Pressure: Once the cooking time is up, carefully perform a manual pressure release. Gently shred the meat with two forks and then let it simmer on the ‘sauté’ setting for about 15 minutes until the sauce thickens nicely.
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Serve: Cook pappardelle pasta until it’s al dente, drain it, and then serve topped with the ragu. Finish it off with a dollop of creamy mascarpone, a sprinkle of freshly grated parmesan, and an extra pinch of red pepper flakes if you like some heat.
Optional: Serve with a side of garlic bread for a perfect pairing!
Exact quantities are listed in the recipe card below.
What to Serve with Instant Pot Beef Ragù with Pappardelle?
The warmth and depth of this hearty dish deserve equally delightful companions to create a full meal experience.
- Garlic Bread: This classic favorite provides a crunchy contrast, perfect for mopping up that luscious sauce.
- Caesar Salad: With its crisp romaine and creamy dressing, this salad adds a fresh, zesty note that complements the richness of the ragù.
- Roasted Vegetables: Caramelized carrots and zucchini bring sweetness and a bit of healthy balance, enhancing every bite of the meaty sauce.
- Herbed Polenta: Creamy polenta offers a comforting base alternative to pasta, creating a delightful, savory combination with the ragù.
- Red Wine: A glass of bold red, like Chianti or Merlot, enhances the flavors of the beef and adds an elegant touch to your meal.
- Tiramisu: End your dinner on a sweet note! This classic Italian dessert offers a delightful coffee-flavored finish that pairs beautifully with the hearty flavors of the ragù.
Make Ahead Options
These Instant Pot Beef Ragu with Pappardelle components are perfect for busy home cooks looking to save time! You can prepare the beef ragu base (steps 1-5) up to 3 days in advance. Simply follow the sauté and pressure cook directions, then allow the ragu to cool before transferring it to an airtight container. Refrigerate it until you’re ready to enjoy your meal. When you’re ready to serve, just reheat the ragu on the stove over low heat, stirring occasionally. Cook the pappardelle pasta fresh, and serve immediately with the warmed ragu and toppings. This way, even on a hectic night, you can enjoy a homemade, heartwarming meal with minimal effort!
Expert Tips for Instant Pot Beef Ragù With Pappardelle
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Browning Matters: Ensure beef is well-browned before adding other ingredients for maximum flavor. This step adds depth to your ragù.
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Watch for Liquid: Adjust the liquid depending on the beef’s moisture content. Frozen beef may release extra liquid, so don’t overdo the wine or milk.
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Careful Pressure Release: When releasing pressure manually, do so away from walls or your face to avoid steam burns. Safety first!
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Taste Test: Always taste and adjust seasoning before serving. A little extra salt or pepper can elevate the flavor profile of your Instant Pot Beef Ragù.
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Perfect Pasta Timing: Don’t overcook the pappardelle! Aim for al dente, as it will continue to cook slightly when combined with the ragù.
Variations & Substitutions for Instant Pot Beef Ragù With Pappardelle
Feel free to get creative and customize this delicious recipe to suit your taste preferences!
- Gluten-Free Pasta: Swap traditional pappardelle for gluten-free pasta alternatives, such as lentil or chickpea pasta, for a delightful twist.
- Plant-Based Ragu: Use jackfruit or lentils instead of beef for a hearty, vegetarian ragù that’s just as satisfying. The addition of mushrooms will lend a meaty texture.
- Spicy Kick: Introduce diced jalapeños or more crushed red pepper flakes for an extra layer of heat, transforming the dish into a spicy delight.
- Herb Infusion: Experiment with different herbs such as fresh basil or thyme instead of oregano for a unique flavor profile. Their freshness will brighten the overall taste!
- Savory Additions: Stir in black olives or capers for a briny burst of flavor that complements the rich sauce beautifully. Just a handful can make a world of difference!
- Creamy Variations: Replace milk with cream or crème fraîche for an indulgently rich consistency, perfect for special occasions. A splash of whiskey could also bring warmth to the sauce!
- Different Meats: Trade the beef for lamb or veal for a unique take on this classic dish; each will offer its own distinct flavor.
- Nutty Finish: Top the dish with toasted pine nuts or walnuts just before serving for an added crunch that introduces an intriguing texture to every bite.
Feel free to mix and match these ideas to create your dream Instant Pot Beef Ragù!
Storage Tips for Instant Pot Beef Ragù With Pappardelle
Fridge: Store leftover beef ragù in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave for best results.
Freezer: For longer storage, freeze the ragù in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the frozen or refrigerated ragù on the stovetop over low heat, adding a splash of water or broth to restore its sauciness.
Pasta Storage: Cooked pappardelle can be stored separately for up to 2 days in the fridge. Toss with a little olive oil to prevent sticking.
Instant Pot Beef Ragù With Pappardelle Recipe FAQs
What type of beef is best for the ragù?
For the best flavor and texture, I recommend using cubed beef brisket or chuck. These cuts are hearty and become wonderfully tender after cooking. You can also use any sturdy cut of beef if you’re in a pinch, just ensure to adjust cooking times accordingly.
How should I store leftover ragù?
Store your leftover Instant Pot Beef Ragù in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave. This method helps maintain its rich flavors and consistency, making it delicious all over again!
Can I freeze the beef ragù?
Absolutely! You can freeze the ragù in freezer-safe containers for up to 2 months. To freeze it properly, let the ragù cool completely before transferring it to the containers. Thaw it overnight in the refrigerator, and when you’re ready to eat, reheat it on the stovetop over low heat, adding a splash of water or broth if needed to restore its sauciness.
What if my sauce turns out too thin?
If you find your sauce is thinner than desired, don’t worry! Just switch the Instant Pot back to ‘sauté’ and let it simmer uncovered for about 10-15 minutes. This will allow the excess moisture to evaporate and the sauce to thicken beautifully. Remember to stir occasionally to prevent sticking!
Can I use another type of pasta instead of pappardelle?
Of course! While pappardelle works wonderfully with the ragù due to its texture, you can easily substitute it with other long pasta shapes like tagliatelle or fettuccine. You could even opt for a whole grain or gluten-free pasta based on your dietary needs!
Is this recipe safe for my pets?
It’s best to keep this dish away from pets. Ingredients like onions and garlic can be toxic to dogs and cats. If you’re looking to share some homemade food with your furry friends, consider setting aside a bit of plain, cooked beef without any seasoning.
Instant Pot Beef Ragù With Pappardelle: Cozy, Hearty Delight
Ingredients
Equipment
Method
- Start by setting your Instant Pot to 'sauté'. Cook diced pancetta until it turns crispy and golden brown, about 5 minutes. Set aside.
- Add a splash of olive oil. In batches, brown the cubed beef until it develops a golden crust on all sides, about 6-8 minutes. Remove and set aside.
- Toss in the diced onion, carrots, and celery. Sauté for about 4-5 minutes until soft. Add minced garlic and cook for 1 more minute.
- Return the browned beef and pancetta to the pot. Pour in dry white wine and simmer briefly to deglaze. Add crushed tomatoes, bay leaf, oregano, red pepper flakes, salt, pepper, and milk. Stir well.
- Seal the lid of the Instant Pot. Set to 'meat/stew' and cook on high pressure for 75 minutes.
- Once cooking is complete, perform a manual pressure release. Shred the meat with two forks and let it simmer on 'sauté' for about 15 minutes until the sauce thickens.
- Cook pappardelle pasta until al dente, drain, and serve topped with the ragù. Finish with a dollop of mascarpone and a sprinkle of parmesan.