Easy Sunday Supper Ragout
Tastes like you've been cooking all day, ready in minutes!
Servings: 8 people
Calories: 645kcal
Ingredients
- 1 tablespoon olive oil
- 2.5 pounds beef chuck roast trimmed, cut into 2-inch pieces
- 1 pound Italian turkey sausage casing removed
- 1 yellow onion small, finely diced
- 2 carrots peeled, finely diced
- 3 garlic cloves peeled, minced
- 4 ounces tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups beef broth
- 30 ounces crushed tomatoes 2 15-ounces cans
- 1 tablespoon dried italian seasoning
- 1 teaspoon salt more as needed, or to taste
- 1/4 teaspoon ground black pepper more or less to taste
- 1 pound pasta prepared according to package directions
Instructions
- Preheat Instant Pot, set to "saute".
- Add olive oil to the inner pot of Instant Pot.
- Add cubed chuck roast, working in batches. Brown evenly on all sides. Set aside browned beef cubes.
- Crumble Italian sausage, and add to Instant pot, along with diced onion and carrots. Saute until sausage is lightly browned, breaking up larger pieces as needed.
- Return cubed chuck roast to pot.
- Add tomato paste and saute until evenly distributed
- Carefully pour in red wine and stir
- Pour in beef broth, crushed tomatoes, italian seasoning, salt, and pepper.
- Switch setting to "pressure cook" and "high", and set timer to 40 minutes.
- When timer for ragout is completed, allow a natural release for 10-15 minutes.
- While Instant Pot is naturally releasing pressure, prepare the pasta according to package directions. Drain and set aside.
- Loosely cover vent openings with some paper towels. Manually release remaining pressure, carefully, to avoid potential steam burns, and hot liquid splatter.
- Shred chunks of beef with a fork. Stir sauce and spoon over pasta.
Notes
Serving suggestions:
This dish is great with not only dried pasta, but polenta, gnocchi, fresh ravioli/tortellini, and more!
Garnish with fresh grated cheese and parsley for a beautiful presentation.
Time-saving tips:
- Use leftover shredded beef from another meal (see Short-Rib recipe) and skip the instant pot. Skip steps 1-3, adding olive oil to a large pot on the stovetop. Save the shredded leftover beef until the last 15 minutes of cooking. This will cut 20 minutes off cooking time.
- Use ground beef instead of chuck roast. It's just as delicious, and saves a little time. Reduce Instant Pot time to 20 minutes, and brown the beef in the same step as the italian sausage.
- It's okay to substitute ground pork, pork tenderloin, pork shoulder, or even ground chicken and turkey. Make it your own!
Nutrition
Serving: 1cup | Calories: 645kcal | Carbohydrates: 59g | Protein: 47g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1281mg | Potassium: 1331mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3104IU | Vitamin C: 32mg | Calcium: 109mg | Iron: 11mg |
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