Beef Ragu

Ingredients

2 lbs chuck roast or 3-4 lbs short ribs

1 onion

5 cloves garlic

2 stalks celery

2 carrots

1 bay leaf

14 oz crushed tomatoes

2 oz tomato paste

2 bullion cubes

Directions

Set the instant pot to Saute / High

Brown the beef on all sounds in 1-2 T oil, the goal is a deep, dark brown

Remove the beef to a plate

Saute onions, carrots, celery, garlic, rosemary until translucent and starting to brown

Add beef back to pot

Add crushed tomatoes, tomato paste, bullion cubes, bay leaves

Pressure cook for about 60 mins (~20 mins per pound of beef)

When instant potis done, allow pressure to dissapate naturally waiting for about 15 mins

Release the remaining pressure and open the instant pot

Remove beef to plate again

Remove and discard bay leaves

Shred beef with two forks, discarding fat and tendons, etc

Add shredded beef back to sauce

Turn pressure cooker back on to Saute / Low

Simmer for 10 mins+ to reduce liquids to saucey amount and can leave on Keep Warm until ready to finish

When ready to eat, cook pasta to al dente

Add pasta back to pasta pot and add ladles of sauce/meat and mix until the pasta is well coated

Serve with parmesan and fresh ground black pepper