A thick and hearty Italian shredded beef tomato sauce that is cooked in your Instant Pot, but has cooked-all-day flavor! Serve over cooked pasta noodles topped with whole milk ricotta or burrata.
Cooked pasta noodles: pappardelle, mafaldine, or bucatini are favorites!
Top with lots of parmesan cheese and possibly some whole milk ricotta or burrata
Instructions
Set the Instant Pot to sauté mode and add the oil. Once it reads hot add the onions and sauté for about 3 mins.
Add the garlic and sauté 1 more minute.
Pour in the red wine and completely deglaze the bottom of the pot.
Sprinkle in the salt, pepper, basil, onion powder, all spice, fennel seed, red pepper flakes, add the bay leaf and pour in the crushed tomatoes. Give the sauce a good stir to combine.
Nestle the beef pieces into the sauce.
Set to cook on high pressure for 30 minutes. Do a 10 minute natural release and finish with a quick release.
Remove the beef pieces and shred and/or chop into bite sized pieces. Discard any large pieces of fat.Tip: place the beef on a rimmed baking sheet to shred. It catches the liquid and contains any messes.
Skim the excess fat/grease from the top of the sauce and discard. Remove the bay leaf and discard.
Turn the sauce back on sauté mode, add the sugar, balsamic and the shredded beef. Simmer for 5 minutes.Cool for 5 minutes.
Serve over cooked pasta noodles garnished with whole milk ricotta, burrata and/or parmesan cheese.
Notes
No Instant Pot?? To make this recipe on your stove top head over to this recipe for Beef Ragu!Serving: You can also serve this over Mashed Potatoes (or Instant Pot Mashed Potatoes) or creamy polenta.Storing: Store any leftover beef ragu in an air tight container in the fridge for up to 4 days.