This Instant Pot Beef Ragu Pappardelle is an easy to make, hearty meal that is the ultimate comfort dish. Tender, shredded beef cooked in a rich, fire-roasted tomato sauce that is tossed with pappardelle pasta and topped with freshly grated parmesan cheese. Simply delicious!
INSTANT POT BEEF RAGU PERFECTION
This dish is perfection in a bowl, or on a plate. However you prefer to eat your pasta. I’m messy, as well as klutzy, so I error on the side of caution by using bowls for a lot of things.
This Beef Ragu Pappardelle is the ultimate comfort dish for pasta night! Does anyone else have those? I see it as no different than ‘Take Out Night’ or the infamous ‘Taco Tuesday’ that everyone uses to find the excuse to eat tacos. Just eat the tacos! Much like me – just eating this pasta!
There’s something about a warm bowl of pasta that just makes a person happy. Am I right? I have many fond memories of my mom making us beefy spaghetti with tons of parmesan cheese or a simple butter and egg-noodle dish with cheese. My mom never got too creative. She was simply trying to feed two kids after a long day of work. She wasn’t a food blogger!
Perhaps my love for pasta stems from my childhood. Or the simple fact that I am a carbivore. No, that is not a typing error. You read correctly. Rather than carnivore (meat eater), I am a carbivore (carb eater). HA!
So it’s no wonder this dish is always a huge hit in this household!
SUPER TENDER BEEF
Did I mention the beef comes out of the pot super tender and bursting full of flavor? No need to spend the day slow cooking beef to ensure it has maximum flavor and tenderness. You can have a super tender Beef Ragu dish ready for 4 in an hour or less.
I mean, look at that chunk of beef in the front. So tender, juicy and covered in tomato sauce. You bet your bottom dollar I snagged that piece up with a fork post-photoshoot!
INGREDIENTS NEEDED TO MAKE THIS BEEF RAGU
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Beef chuck
- Yellow onion
- Shredded carrots
- Minced garlic
- Fire roasted tomatoes
- Tomato paste
- Unsalted or low-sodium beef broth
- Pappardelle
- Salt and pepper
- Garlic powder
- Bay leaves
- Dried thyme
TOOLS USED TO MAKE THIS DISH
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- Instant Pot 6Qt 7-in-1 – this is the pot I use and I absolutely love it. It’s just me and my husband, but I have extra room in the pot to make large meals to have for lunches the next day.
- OXO Box Grater – this works perfectly to capture the cheese or whatever I am grating into the measuring box underneath! Freshly grate the parmesan cheese for this dish. So much more flavorful!
- Herb Scissors – still one of my favorite little gadgets in my utensils drawer. You will never catch me hand-chopping herbs or garnishments again. These shears are one of the best kitchen inventions.
STOVE TOP AND CROCK POT INSTRUCTIONS
Don’t have an Instant Pot? Never fear! It’s just as easy to make this in the crock pot or on the stove top as it is the Instant Pot.. just not as instant. 😉
STOVE TOP:
- Place a large, deep pot (or dutch oven) over medium-high heat with olive oil.
- Season both sides of the chuck roast with salt, pepper and garlic powder. Add the beef to the pot and allow it to sear on each side for 3-4 minutes.
- Remove the beef from the pot to a plate and set aside. Turn the heat down to medium low. If needed, add 1 tablespoon of olive oil to the pot to heat. Once heated, add the onions and carrots, sauté for 2-3 minutes or until translucent. Add the minced garlic and cook 30-60 seconds, or until fragrant.
- Pour in the beef broth to the pot to help deglaze the bottom of the pot, if needed, by rubbing the bottom of the pan with a wooden spoon.
- Add the canned tomatoes (do not drain), tomato paste, and seasonings (minus bay leaves).
- Return the beef to the pot with any juices on the plate. Add bay leaves to the top. Allow the sauce and beef to simmer for a few minutes before turning it down to low heat.
- Cover the pot with a lid and allow it to cook for 2 to 2 1/2 hours or until the beef is tender enough to shred with two forks.
- When tender, remove the beef (and the bay leaves) from the pot and shred. Discard the bay leaves. Return the beef back to the pot to re-warm.
- Serve over pappardelle (or fettuccine) with freshly grated parmesan cheese and freshly chopped parsley.
CROCK POT/SLOW COOKER:
- Place a large, deep pot (or dutch oven) over medium-high heat with olive oil.
- Season both sides of the chuck roast with salt, pepper and garlic powder. Add the beef to the pot and allow it to sear on each side for 3-4 minutes.
- Once you have flipped the beef to sear the other side, add the chopped onion, shredded carrots, and minced garlic. Allow to sauté/cook for 3-4 minutes or until the onions are translucent.
- Transfer the beef, onions, carrots, and garlic mixture to the crock pot. Add the beef broth, tomatoes, tomato paste, and seasonings – placing the bay leaves on top.
- Cover and let cook on LOW for 6-8 hours. When ready, remove the beef to a plate and shred with two forks.
- Remove the bay leaves. Return the beef to the pot, season with salt and pepper, to your taste preferences.
- Serve over pappardelle (or pasta of choice) with freshly grated parmesan cheese and freshly chopped parsley.
MORE DELICIOUS INSTANT POT RECIPES TO TRY
- Chicken and Mushroom Tetrazzini
- Chicken Noodle Soup
- Easy Instant Pot Spaghetti
- Instant Pot Sweet Potato Beef Stew
- Easy Tender Instant Pot Turkey Breast
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Instant Pot Beef Ragu Pappardelle
Ingredients:
Instant Pot:
- 1 1/2 lb chuck roast, (cut into 4-6 equally-sized pieces)
- 1-2 tbsp olive oil
- 1/2 tsp garlic powder
- 1 medium yellow onion, (diced)
- 1 cup shredded carrots
- 4 cloves garlic, (minced)
- 2 (14.5 ounce cans) fire roasted tomatoes, (undrained)
- 1 cup unsalted beef broth, (or beef stock *SEE NOTES BELOW)
- 1 (6 ounce can) no salt added tomato paste
- 2-3 bay leaves
- 1 tsp salt, (more or less, to taste *SEE NOTES BELOW)
- 1/4 tsp black pepper, (more or less - to taste)
- 3/4 tsp dried thyme
To Serve:
- 8.8 oz pappardelle, (cooked according to package directions)
- freshly grated parmesan cheese
- freshly chopped parsley
Instructions:
- Select the 'Saute' option on the Instant Pot and add 1 tablespoon of olive oil.
- While the pot is heating, season the beef pieces with the garlic powder, as well as salt and pepper (both to taste).
- Once the oil is heated, add the beef to sauté. You will need to work in two batches. Sear for 3-4 minutes and flip to sear the other side for an additional 3-4 minutes.
- Remove the beef to a plate and set aside.
- If needed, add 1 extra tablespoon of olive oil to the pot to warm. Add the diced onions, shredded carrots, and minced garlic. Sauté 3-4 minutes or until the onions are translucent.
- Pour in the beef broth to deglaze the pot. Using a wooden spoon, scrap or rub along the bottom of the pot to remove any and all brown bits. This will help to prevent the pot from shutting off to a 'Burn' notification.
- Add the beef back to the pot (with the juices), along with the tomatoes, tomato paste, and seasonings. Stir well to incorporate. Place the bay leaves on top.
- Place the lid on, close, and set the valve to the sealed position.
- Select the 'Meat/Stew' option for the 35 minutes. It will take 9-10 minutes for the pot to come to pressure before the timer starts.
- Once the timer goes off after cooking, allow for a 10 minute natural release, followed by a safe quick release to remove any pressure still remaining in the pot.
- During the last 15 minutes (5 of cooking, 10 of natural release), cook the pappardelle according to the package directions.
- Remove bay leaves and discard. Remove the beef to a plate and shred with two forks. Hit 'Cancel' on the pot and then the 'Saute' button. Stir the sauce and add in the cooked pappardelle.
- Allow the pasta to cook in the sauce for 2-3 minutes, stirring, until the sauce has thickened. Add the shredded beef back to the pot to re-warm, stirring gently.
- Serve garnished with freshly grated parmesan cheese and freshly chopped parsley.
Notes:
NUTRITION:
Whole family loved it, sometimes you just need to mix up pasta night and This was perfect!
Thank you, Erin! I’m so happy you all liked it!!
Made this today was pretty good. Followed the recipe to the t and it ended up a little tangy… very tomato-ee.
Glad you enjoyed it. If you’re not a tomato fan, you can reduce the amount used to suit your taste preferences! 🙂
Really good! Add 1 tbsp balsamic vinegar and 1/2 tsp thyme. VERY special! I also made homemade pappardelle because we don’t have access to it and I have a pasta machine. It’s been added to my all time faves!
Love your additions! Happy you enjoyed the recipe! Thank you, Trish!!
I made this today, it was fabulous! I added a cup of red wine, so savory!
Love your addition of red wine, Roberta! So glad you enjoyed the recipe so much! Thank you! 🙂
My family LOVED this meal!!! It came out perfect! Thanks for posting this, it was delicious!
Yay!! I’m so, so happy to hear that! Thank you kindly, Colleen! 🙂