Pressure Cooker Beef Ragu

By kathya5084

This is adapted from Jamie Oliver’s Pappardelle With Beef Ragu Recipe. I added mushrooms and more carrots and celery. I also changed the pasta instructions.

Ingredients

• 2 pounds boneless beef chuck roast, in 2-inch cubes
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
• 2 sprigs sage
• 1 small red onion, peeled and cut in chunks
• 4 cloves garlic, finely chopped
• 1 pound of carrots, peeled and thickly sliced
• 4 celery stalks, thickly sliced
• 2 cups Chianti
• 1 pound sliced baby bella mushrooms
• 1 28-ounce can peeled whole cherry or plum tomatoes
• 1 pound rigatoni or pappardelle
• 3 tablespoons butter (optional)
• 1 tablespoon finely grated orange zest (optional)
• 1/2 cup freshly grated Parmigiano-Reggiano, divided in half

Preparation

Step 1

Season beef with salt and pepper to taste. Add olive oil to uncovered pressure cooker set on brown. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add onion, garlic, carrot and celery and sauté until vegetables are softened, about 5 minutes.
Add mushrooms, rosemary and sage sprigs and Chianti and simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and 1/2 cup water. Secure lid and set cooker for 45 min on high.
Let pressure release naturally. Cook pasta, drain and reserve 1/2 cup pasta water.
If desired, using two forks, finely shred meat and vegetables. Discard herb stems. Keep warm.
Add 1/2 cup ragu, sauce only, to pasta pot on med-low heat. Return pasta to pot and start tossing and stirring until the ragu is absorbed. Add a little reserved cooking water to loosen and continue cooking until emulsified and creamy. Add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted.
To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Calories:
Beef - 86 calories per ounce
Ragu - 90 calories per cup
Carrots - 83 per cup
Pasta - 282 calories per cup ( mixed with parmesan and ragu sauce)
Parmesan - 22 calories per tablespoon