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Beef and red wine ragu
Beef and red wine ragu
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Create delicious Italian-style beef pasta at home effortlessly using a pressure cooker.
Ingredients:
  • 18.20 gm olive oil
  • 900g gravy beef, cut into 5cm pieces
  • 2 celery sticks, trimmed, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 x 700g btl passata (tomato pasta sauce)
  • 80ml (1/3 cup) red wine
  • 1 chicken style stock cube
  • 80ml (1/3 cup) boiling water
  • 2 dried bay leaves
  • 1 tsp dried oregano leaves
  • Pinch of white or raw sugar
  • Cooked pasta, to serve
  • Finely grated parmesan, to serve
Instructions:
  • Heat half of the oil in the pressure cooker over medium-high heat. Add 2-3 pieces of beef, cooking for 2-3 minutes until browned. Transfer to a large plate and repeat with the rest of the beef in 3-4 batches.
  • In the pressure cooker over medium heat, heat the remaining oil until shimmering. Add celery, carrot, onion, and garlic, and cook for 3-4 minutes, stirring frequently, until softened.
  • Combine the beef, passata, and wine in the pot, stirring well. Dissolve the stock cube in the water and pour it in. Add bay leaves, oregano, and sugar. Season with salt and pepper, then give it a good stir.
  • Seal the pressure cooker and heat over high heat until a steady stream of steam escapes with a consistent hissing sound. Lower the heat to low and cook for 40 minutes. Release steam as per manufacturer's instructions.
  • 1. Gently lift the beef out of the pressure cooker using tongs and shred it. Return the shredded beef to the cooker and mix it in. Then, add the pasta and combine well. Serve the dish in bowls, and finish it off with a sprinkle of parmesan on top.

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