Tagliatelle al Ragu

This tagliatelle al ragu pasta is just what is needed to open up the fall season. It is hearty, delicious, and is sure to leave you feeling satiated. With the InstantPot this meal will be done in minutes with fall apart beef chuck and a melt in your mouth sauce. I hope you enjoy this, this fall.

Tagliatelle al Ragu

Ingredients

Ragu

• 2.5 lb chuck beef, cubed
• 3 tbsp olive oil
• 5 cloves garlic, minced
• 1 onion, diced
• 1 cup carrots, cut into coins
• 1 cup celery, sliced thin
• 2 – 28oz crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes
• 1 cup red wine, I used Cabernet Sauvignon
• 1 cup water
• 3/4 tsp fresh thyme
• 3 bay leaves

Pasta

• 1 lb tagliatelle
• parmigiano reggiano, freshly grated for topping

Prepare

1. First, dry beef with paper towels and season with salt and pepper.
2. Next, heat 1 tbsp olive oil using the saute function of an InstantPot. Add beef and sear each piece on all sides until seared, plate and set aside.
3. Add remaining 2 tbsp of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
4. Add the canned crushed tomatoes, tomato paste, beef bouillons, red wine, water, thyme, bay leaves, and stir until it is all combined.
5. Return the beef to the pot, cover and set to the meat/chili function for 35 minutes.
6. When done cooking, manually release pressure. Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer on low for 30 minutes with lid off until sauce is reduced and thickened – beef will soften slightly more during this step.
7. Bring a very large pot of water with 1 tbsp of salt to the boil. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
8. Meanwhile, if the ragu is warm, place 5 cups of the Ragu in a very large fry pan or pot. Heat over medium high heat while the pasta is cooking.
9. Gently toss the pasta for 1 to 2 minutes on medium high until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
10. Top with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.