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Ever tried making ragu in an instant pot? I've mastered this heavenly blend of flavours, simmered to perfection right in my kitchen. Savory ground beef, aromatic herbs, and veggies that melt in your mouth... this instant pot ragu recipe is a keeper! No hassle, just good food! Step into my world, let's cook up some comfort.
Ingredients for Instant Pot Ragu
- Ground beef: Adds rich flavor and texture to the ragu, providing a hearty base for the dish.
- Onion: Enhances the savory depth of the ragu with its aromatic sweetness when sautéed.
- Garlic: Infuses the ragu with a bold, pungent flavor that complements the other ingredients beautifully.
- Carrot: Adds a subtle sweetness and earthy flavor to the ragu, balancing out the acidity of the tomatoes.
- Celery: Provides a subtle herbal note and a pleasant crunch to the ragu, enhancing its overall texture.
- Crushed tomatoes: Forms the flavorful base of the ragu, adding a rich tomato taste and a thick, luscious texture.
- Beef broth: Intensifies the savory umami flavor of the ragu, creating a robust and satisfying sauce.
- Dried oregano: Infuses the ragu with a warm, herbaceous flavor that complements the beef and tomatoes harmoniously.
- Dried basil: Adds a fresh, aromatic note to the ragu, enhancing its overall complexity and depth of flavor.
- Olive oil: Used for sautéing the ingredients and adds a subtle richness and depth of flavor to the ragu.
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Essential Tools for Making This Ragu Recipe
- Instant Pot: Essential for pressure cooking the ragu quickly while infusing flavors and tenderizing the ingredients efficiently.
- Wooden Spoon: Ideal for stirring the ragu as it cooks, preventing scratching of the Instant Pot and ensuring even distribution of ingredients.
Instant Pot Ragu Recipe: Simple Steps
This Instant Pot Ragu is a hearty and delicious sauce that's perfect for pasta or polenta. It's easy to make and packed with flavor.
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
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Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Add the onion, garlic, carrot, and celery. Cook for 3-4 minutes until vegetables are softened.
- Stir in the crushed tomatoes, beef broth, oregano, basil, salt, and pepper.
- Close the Instant Pot lid and set to manual high pressure for 20 minutes.
- Once done, allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Serve the ragu over cooked pasta or polenta.
Notes:
For a richer flavor, you can add a splash of red wine before adding the tomatoes.
Nutrition value:
Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22gSaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Can You Make Instant Pot Ragu Ahead of Time?
Make Ahead Instructions
- Cook the ragu as instructed and allow it to cool completely.
- Store the ragu in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Cool the ragu completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Adding a splash of red wine to this ragu recipe can enhance the depth of flavor and richness of the dish.
Common Questions About Making Ragu in an Instant Pot
FAQ:
Can I use ground turkey instead of ground beef in this recipe?
Yes, you can substitute ground turkey for ground beef in this recipe for a lighter option.
How long can I store the leftover ragu?
You can store the leftover ragu in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the ragu for later use?
Absolutely! The ragu freezes well. Allow it to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months.
Is there a vegetarian version of this ragu?
You can make a vegetarian version by using plant-based ground meat or crumbles instead of beef and vegetable broth instead of beef broth.
Can I make this recipe on the stovetop instead of using an Instant Pot?
Yes, you can make this ragu on the stovetop. Simply follow the same steps but simmer it on low heat for about 1-2 hours, stirring occasionally.
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