← Recipes

Weeknight Beef Ragu (Instant Pot)

A rich, deeply flavoured beef ragu using the Instant Pot for pressure cooking, with port for sweetness and depth.

Prep: 15 minCook: 45 minTotal: 60 minServings: 4-6

Ingredients

  • 500g beef chuck (cut into large chunks)
  • 1 onion (finely diced)
  • 4 garlic cloves (minced)
  • 2tbsp tomato paste
  • 400g tinned crushed tomatoes
  • 75-100ml ruby port
  • 2tsp dried oregano
  • 1tsp smoked paprika
  • 1 bay leaf
  • chilli flakes (pinch)
  • salt & pepper
  • olive oil
  • parmesan (to serve)
  • fresh basil (to serve)
  • pasta (pappardelle or rigatoni)
···

Instructions

  1. 1

    Season the beef well with salt and pepper. Heat olive oil in a skillet or Dutch oven over high heat. Brown the beef in batches, getting good colour on all sides. Set aside.

  2. 2

    In the same pan, sauté the onion for 3-4 minutes until soft. Add garlic, cook 30 seconds. Stir in the tomato paste and cook for another minute until it darkens slightly and caramelises.

  3. 3

    Deglaze the pan with the ruby port, scraping up all the fond. Let it reduce by half.

  4. 4

    Transfer everything to the Instant Pot. Add crushed tomatoes, oregano, smoked paprika, bay leaf, chilli flakes, and the browned beef. Stir to combine.

  5. 5

    Seal the lid, set to Pressure Cook / Manual for 35 minutes. Natural release for 10 minutes, then quick release.

  6. 6

    Remove the bay leaf. Shred the beef with two forks directly in the pot. Stir through and adjust seasoning.

  7. 7

    Toss with cooked pasta, finish with parmesan and fresh basil.

Notes

Port is sweeter than red wine — use less (75-100ml) and don't add any sugar. Letting the tomato paste caramelise before adding liquid is key for depth. A teaspoon of anchovy paste at step 2 adds serious savoury depth without tasting fishy.