When I think of ragu I think of winter, a fireplace, a good Bordeaux, the sound of rain…very similar to oxtail! And I love winter!! However, the simplicity and lightness of my Instant Pot ragu recipe, served with pasta, makes for the perfect meal for any occasion or season. And, of course, it is prepared in one pot, thus hardly any washing up. And THAT makes me smile. No problem if you don’t have an Instant Pot, as this dish can be prepared on the stove. The only difference is the cooking time!!
An easy dish that is cost effective and really goes a long way!! Any leftovers can be frozen and makes the perfect lasagna sauce for a next occasion or serve it on rice with sour cream!
Ingredients (Serves 6)
500g Beef shin (I used soft shin)
3 Tbs Olive oil
1/2 White onion, quartered
4 Garlic cloves, sliced
2 Carrots, cut into small cubes
3 Celery stalks, cut into cubes
2 Tbs Tomato paste
1 Can chopped tomato
1/2 C Red wine
Few sprigs fresh thyme
2 Rosemary sprigs, leaves only
3 Bay leaves
3 Tsp Brown sugar
300ml Beef stock
Fresh basil leaves (Garnish)
Fresh parsley (Garnish)
How to do it
Switch the Instant Pot to sauté mode. Rub the shin with a little oil, salt & pepper and brown on both sides, about 2 minutes. Remove and set aside. Place onions, garlic, carrots & celery into the pot and sauté for about 3 minutes. Add the tomato paste and sauté for a minute. Pour the red wine into the pot and deglaze for 2 minutes. Add the canned tomato, thyme, rosemary, bay leaves, sugar, salt & pepper and nestle the shin pieces into the sauce. Place the lid on top, seal the vent and turn the function to high pressure for 30 minutes.
Once done, manually release.
Remove the meat pieces and shred with two forks. Spoon the meat back into the pot and turn the setting to sauté for the sauce to reduce. At this stage you can mix 2 teaspoons cornflour with a dash of water, add it to the meat mixture, and simmer until thickened. This is entirely optional.
Cook the pappardelle according to the instructions. Dish the pasta topped with the ragu sauce and garnish with the fresh herbs and a few shavings of parmesan.
For stove top ragu, the cooking time will increase to approximately 90 minutes.