The Scoop
Pressure Cooker Beef Ragu Pappardelle evokes resilience with quick prep.
A few years ago, after being laid off unexpectedly, I found myself in a small kitchen, craving the simplicity and comfort of a meal that felt like a warm embrace. I remembered the time I spent in Rome during a study abroad program, where pappardelle with ragu was a staple. Armed with my trusty pressure cooker and the determination to bring some of that Italian magic home, I decided to recreate this dish with ease. Chuck roast has been my go-to ever since, always providing that rich base flavor after a good sear.
While cooking, I joyfully discovered that a wooden spoon is a secret weapon for transforming those savory brown bits stuck to the pot into liquid gold. That was one of many tricks I picked up during my culinary adventures. I found that shredded carrots add the perfect touch of sweetness, melding beautifully with the fire-roasted tomatoes. A tablespoon of olive oil seems like a small thing, but it layers aromas that instantly comfort the soul.
That first bite was like a time machine back to cobblestone streets and lively trattorias, bringing a bit of hope to my uncertain day. The rich ragu clinging to the pappardelle was just what I needed. Now, it's my favorite dish to whip up when times are tough, reminding me of resilience and the little joys that keep us going.
Ingredients
For the ragu:
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1 1/2 pound chuck roast, cut into 4-6 equally-sized pieces
- 1 teaspoon salt, plus more, to taste
- 1/4 teaspoon black pepper, plus more, to taste
- 1 medium yellow onion, diced
- 1 cup carrots, shredded
- 4 cloves garlic, minced
- 1 cup unsalted beef broth
- 2 (14.5-ounce) cans fire-roasted tomatoes
- 1 (6-ounce) can no-salt-added tomato paste,
- 3/4 teaspoon dried thyme
- 2 bay leaves
For serving:
- 1 (8.8-ounce) package pappardelle, cooked and warm
- parmesan cheese, to taste
- parsley, to taste, chopped
Directions
- Add 1 tablespoon of the olive oil to the pressure cooker and heat using the "Sauté" option.
- While the oil is heating, sprinkle the garlic powder, the extra salt, and the extra pepper onto the beef pieces.
- In two batches, add the beef to the heated pressure cooker and sauté for 3-4 minutes.
- Turn and sear the other side for an additional 3-4 minutes.
- Remove the beef from the pressure cooker and place it on a plate.
- Add the remaining 1 tablespoon of the olive oil to the pot and let heat.
- Add the diced onions, the shredded carrots, and the minced garlic to the pot and cook until the onions are translucent, about 3-4 minutes.
- Add the beef broth into the pot and, using a wooden spoon, scrape the bottom of the pot to incorporate the brown bits.
- Add the seared beef back into the pot along with any accumulated juice on the plate. Add the tomatoes and their juices, the tomato paste, the remaining 1 teaspoon of the salt, the remaining 1/4 teaspoon of the black pepper, and the dried thyme, stirring to incorporate.
- Place the bay leaves on top, but do not stir them in.
- Put the lid on the pressure cooker and set the valve to the "Sealed" position.
- Select the "Meat/Stew" option and set the cooking time for 35 minutes.
- When the cooking time has finished, allow for the automatic release of about 10 minutes, and then very carefully turn the vent to “Venting” for quick release.
- Wait until all of the steam has released and the valve has dropped. Remove the lid.
- Remove and discard the bay leaves. Remove the beef from the pressure cooker and place it on a plate.
- Transfer the beef from the pot and using two forks, shred the meat. Leave the sauce in the pressure cooker pot.
- Select the "Sauté" function on the pressure cooker and add the cooked pappardelle to the sauce, stirring to incorporate.
- Let the pappardelle simmer in the sauce, stirring occasionally, until the sauce has thickened, about 2-3 minutes.
- Add the shredded beef to the pappardelle mixture in the pot and let it simmer to reheat the meat, stirring gently.
- Garnish with the parmesan cheese and the parsley and serve!
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