Beef ragù is a very tender braised beef roast in a rich tomato sauce. It is typically served with egg noodles such as pappardelle or tagliatelle. For a low-carb option, serve the ragù over baked spaghetti squash or zucchini noodles. Traditional ragù is slow-cooked in a Dutch oven for many hours, however, an Instant Pot can create the same results in just 35 minutes! Serve ragù with a green salad and my Everyday Salad Dressing or Red Wine Vinaigrette.
Ingredients
3 tablespoons
extra virgin olive oil
1 large
onions
diced
6 cloves
garlic
crushed
2½ teaspoons
dried thyme
1½ teaspoons
dried rosemary
3 pounds
beef rump roast
cut into pieces
(or chuck roast)
1 cups
diced
carrots
1 cups
diced
celery stalks
4 cups
diced tomatoes
6 tablespoons
tomato paste
½ cups
dry red wine
½ cups
water
2 teaspoons
sea salt
1 teaspoons
crushed red pepper flakes
½ teaspoons
black pepper
½ cups
chopped
parsley
