Instant Pot: Rib-Eye Ragu
Is an Instant Pot necessary to make this recipe? Absolutely not, especially because I used ground rib eye rather than big pieces of it. But I wanted to be able to cook the pasta in the 15 minutes it took to cook the meat. Everything was basically ready at the same time and I was eating my single dinner in half the time. If it was the weekend, I would try browning a couple of pounds of chuck roast and then shredding them to pieces before thickening the sauce again, but who wants to spend their weekend cooking ragu?
a chunk of bacon, chopped
5 garlic cloves, minced
1 onion, chopped
2 ribs celery, chopped
2 carrots, peeled, chopped
1.5 lb ground rib eye
1 28-oz can whole stewed tomatoes
2 thyme sprigs
2 bay leaves
2 tsp allspice
1 cinnamon stick
1/2 cup beef stock
1. Using the sauté function of your Instant Pot, heat some olive oil. Sauté garlic until golden brown and onions until translucent. Stir in the carrots and celery and cook until soft. Season with salt and pepper. Move everything to the side and add the ground beef to brown.
2. Gently add the stewed tomatoes while crushing them with your hands. Mix well. Cover and lock the lid properly. Select the Pressure Cook function for 15 minutes. When it’s done, do a quick release after venting and letting the steam out.
3. Turn back to the maximum setting of the sauté function to reduce and thicken the sauce. Discard the thyme stems, the bay leaves, and the cinnamon stick before serving on top of your favorite pasta.
This is a similar model to my Instant Pot