Instructions

In the instant pot, turn the function to SAUTE and add the olive oil. Once hot, add the Beef Ragu Veggies and cook for 5-7 minutes, stirring occasionally until vegetables are softened. Add in the garlic cloves, allspice, italian seasoning, ground cinnamon, salt, and pepper, stirring into the vegetables. After cooking for another minute or so, add the crushed tomatoes, and stir everything well, scraping all the brown bits off the bottom of the pot. Turn the SAUTE function off. Add the beef stock, beef chunks, thyme, and bay leaves. Stir together one last time before adding the lid onto the instant pot, making sure it’s sealed and not venting.
Cook on HIGH pressure for 35 minutes (make sure the KEEP WARM function is turned off). Once the timer goes off, allow it to vent for 10 minutes before using the quick release vent button to let the extra steam out. Remove the lid, and remove 2/3 of the beef (no sauce) with a small strainer for Korean Beef Tacos and Beef Stew.
While cooking, boil a large pot of water for the pasta, being sure to salt it. Cook the pasta according to the instructions, usually about 10 minutes. Strain the pasta and set the pot back on the stove.
Strain and remove the rest of the beef from the instant pot and shred the beef. Add the shredded beef and veggies to the pasta pot that’s now empty and turn the stove to medium high heat. There will be fat on top of the sauce, so strain that off with a cup and put the rest of the sauce into the pot. Let it thicken slightly.
In each bowl, add the egg noodles. Top with the beef ragu, black pepper, and Parsley.

Beef Ragu

Ingredients

Instructions

Notes

Nutrition Facts

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