This Italian Beef Ragu Recipe is the perfect family dinner recipe. It cooks up in under 50 minutes, making it the perfect quick, yet satisfying dinner for a crowd.
Satisfying comfort food doesn’t need to mean hassle, hard work, and lots of time in the kitchen. This Italian Beef Ragu is ready in under an hour and only takes 7 steps! It’s the perfect recipe for a Sunday dinner with family or friends. Serve it over tagliatelle, pappardelle, or any other egg-based pasta!
The first time I tried ragu was 2 years ago. It was a mid-summer evening and we were at RARE in downtown Fort Collins with friends.
I can’t remember if the ragu was lamb or meat-based (it’s currently meat and pork sausage-based) but I remember being grabbed by the menu description. A slow-cooked meat sauce with red wine, onions, carrots, and finished with cream? Sign. Me. Up.
‘Cause there’s something about a meat sauce that cooks low and slow — the meat gets super tender and the flavors develop an uncomparable depth… in a way that only comfort food can.
And so I ordered the ragu. We also ordered apps for the table so I just ordered the smaller size, but one taste of that Italian ragu and I knew I’d be back.
Coming back to ragu I sure did, too. First I tried another Italian restaurant in town’s — Cacciatore at Heller’s Kitchen — interpretation of ragu (it was lamb-based) and I went back to RARE 3-4 plus times.
Hey, it’s for “research,” right??
But through this “testing” I realized what kind of flavors I liked and which cuts or kinds of meats I preferred. And I also got to thinking I needed to learn how to make this at home!
After all, that way I could enjoy it whenever I liked, freeze it for reheating later on a busy night, and save some money on all that “research.” 😉
While learning to make the ragu at home, I found that I could get the same tender ragu meat in just a fraction of the time (my first non-pressure cooker attempt took 2.5 plus hours…). After a few attempts, I settled on this easy, yet indulgent Italian classic, my best ragu recipe.
This Italian Beef Ragu Recipe is…
- The ultimate comfort food
Life is too short for boring food. Get a delicious dish the whole family will love on the table tonight with this my best instant pot ragu!
What is a meat ragu?
Meet ragu is an Italian slow-cooked meat sauce that is simmered with carrots, onion, celery, tomatoes, and seasonings and is finished off with a splash of cream. It’s perfect served over egg-based noodles or polenta.
What is the best cut of meat for ragu?
It depends on what meat ragu recipe you are following, but usually you want a meat cut that needs low heat and slow cooking times. In this recipe, we will be using ground meat and pork sausage, but some other ragu recipes will call for beef chuck, beef brisket, or pork shoulder.
What do you eat with meat ragu?
I love to eat meat ragu over an egg-based pasta like pappardelle or tagliatelle but I imagine it would also be delicious over creamy polenta.
I’d also serve a simple green salad or some roasted green beans alongside the ragu.
How do you make ragu from scratch?
Ragu is typically a dish that is cooked for a long period over low heat. First, you saute the veggie base, then you add in the meat, garlic, and wine. Finally, you will add in the tomatoes, other seasonings, and tomato paste before starting the long simmer.
In this recipe, we’ll speed up the process by cooking the ragu in a pressure cooker. This way the meat stays tender and the flavors develop, but the cooking time goes from two-plus hours of cooking down to only twenty minutes!
Other delicious recipes you might like:
- Instant Pot Pineapple Chicken and Rice
- Pressure Cooker Maple Baked Beans
- Instant Pot Turkey Chili
- Pressure Cooker Bean Soup
- Teriyaki Meatloaf
- Easy Turkey Meatballs
- Honey BBQ Shredded Chicken Sandwiches
- Spicy Bourbon Glazed Salmon
- Instant Pot Risotto
- Thai Green Chicken Curry
- Pressure Cooker Red Lentil & Butternut Squash Soup
Also, check out my list of 15 Best Quick & Healthy Dinner Recipes for a list of my fastest and most flavorful dinner ideas and a healthy dinner guide!
IF YOU MAKE AND LIKE THIS RECIPE, PLEASE RATE IT BY CLICKING ON THE 5-STAR RATING ON THE RECIPE CARD.
PLEASE ALSO TAG ME (@MAESMENU) IN ALL YOUR PHOTOS OF YOUR CREATIONS AND HASHTAG THEM WITH #MYMAESMENU.
I ABSOLUTELY LOVE SEEING WHAT YOU MAKE AND APPRECIATE ALL YOUR SUPPORT! 💚
Make your next Sunday dinner satisfying, delicious, and easy with this Pressure Cooker Italian Beef Ragu.
Make sure to have all your ingredients prepped before you start cooking because cooking will go quickly.
Boil your pasta water about half way through the pressure cooking time and your pasta should be ready right around the time your ragu is. If your pasta is done cooking first, just toss it with a little olive oil after draining and cover it to until serving (to keep it from drying out).
- 2 tablespoons olive oil
- 1 1/2 cup 1/4" diced onion
- 1 1/2 cup 1/4" baby carrot coins (or carrots diced into 1/2" pieces)
- 1 1/2 cup celery, diced into 1/4" pieces
- 1 lb 85% lean ground meat
- 1 lb sweet italian pork sausage, bulk or de- cased
- 5 large cloves garlic, minced
- 1/2 cup red wine (see notes below)
- 3 tablespoons tomato paste
- 1 1/2 teaspoon salt
- 28 oz can diced tomatoes, not drained
- 3/4 teaspoon dried thyme
- 1 tablespoon fresh rosemary, roughly chopped
- 1/2 cup half & half
- 16 oz. pappardelle or tagliatelle pasta, cooked according to package directions
- 1/2 cup grated parmesan cheese
- Heat your pressure cooker's sauteing feature to medium-high heat. Add 2 tablespoons of oil to the pressure cooker pot and heat it until the oil sputters when flicked with water.
- Add the onion, carrots, and celery and saute for 5 minutes, stirring often, or until the onions and celery start to turn translucent.
- Add the ground meat and sausage and cook for another 5-6 minutes, crumbling and stirring as you cook, or until the meat has browned.
- Stir in the garlic and saute for 1 minute, stirring the mixture continuously, or until the garlic becomes fragrant.
- Pour in the red wine and saute for another minute, continuing to stir as some of the wine cooks off.
- Add the tomato paste, salt, diced tomatoes, dried thyme, and rosemary to the pot. Stir the ingredients into the meat mixture until everything is mixed in evenly. Turn off the saute feature, lock on the pressure cooker lid, and set the pressure cooker to cook on high for 20 minutes.
- When the pressure cooker is done cooking, quick-release the pressure. Remove the lid once all the pressure has escaped. Stir in the half and half until it's incorporated. Spoon each serving of beef ragu over a bowl of hot pasta and sprinkle with parmesan cheese. Enjoy!
You can store leftovers of this ragu covered in the fridge for 4-5 days.
This ragu freezes well, too. Just store it in an airtight & freezer-safe container in the freezer for 2-3 months. Defrost it in the fridge for a day before reheating on the stovetop (over medium-low) or in the microwave (on 40-50% power).
Red wine: you want a dry and full-bodied red wine for this recipe. I like to use a cabernet sauvignon, chianti, or a cabernet Sauvignon-based red blend. The flavor of the wine will come through in the dish so you don't need a fancy red wine for this, but you at least want a decent one.
Ground meat: if you can find and want to splurge on grass-fed ground meat, I recommend it. It adds a richer depth of flavor and has more omega-3 fatty acids than standard corn-fed ground meat.
Serving Size1/10 of ragu & pasta
Amount Per Serving Calories 517Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 108mgSodium 780mgCarbohydrates 39gFiber 2gSugar 4gProtein 29g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.