Beef Ragu with Tagliatelle

Cooking time: 15 minutes

Servings: 4


9 oz Tagliatelle

14 oz extra lean minced beef

14 oz tomatoes, chopped

4 garlic cloves, chopped

2 carrots, finely diced

2 celery sticks, chopped

1 finely chopped onion

2 tablespoons tomato puree

1 teaspoon olive oil

½ teaspoon dried oregano

1 bay leaf

2 cups water

salt and pepper, to tast


Add oil to Instant Pot and press “Sauté” button. Add beef and cook for 4-5 minutes until brown. Season with salt and pepper.

Add garlic and onion, cook for 3 more minutes. Add tomatoes and tomato puree, cook for 2 minutes stirring constantly. Press “Keep warm/Cancel” button.

Add carrots, celery, dried oregano, bay leaf and dry Tagliatelle to the Instant pot. Add enough water to cover the pasta.

Close the lid and seal with the vent.

Choose manual function, set the timer for 4 minutes and cook on high pressure.

Once cooking time is over, do the quick release. Open the lid.

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