February 25, 2019

Instant Pot Italian Beef Ragu with Pappardelle (So Flavorful!)

Name: Instant Pot Italian Beef Ragu with Pappardelle
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: Italian
Ingredients: 2½ pounds boneless beef chuck roast, cut into 4 large chunks; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil, divided; 1 medium yellow onion, diced; 1 carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 6 garlic cloves, minced; 2–3 tablespoons tomato paste; 1 teaspoon dried oregano; 1 (28-ounce) can whole peeled tomatoes, half puréed, half lightly mashed; 1 (14-ounce) can diced tomatoes; 1 cup dry red wine (such as Chianti or Sangiovese); ¼ cup beef broth; 1 tablespoon balsamic vinegar, plus more to taste; 3–4 sprigs fresh thyme (or ½ teaspoon dried thyme; see note); 2 bay leaves; 1–2 tablespoons cold butter, for finishing; 3 tablespoons chopped fresh Italian parsley, plus more for garnish; 12–16 ounces pappardelle or other wide pasta; ½ cup reserved pasta water; 3 tablespoons unsalted butter; ¾ cup finely grated Parmesan cheese, divided

From the Kitchen of Katie Kick

Jump to Recipe

In this recipe for Beef Ragu, chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes. Serve this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

overhead photo of two white bowls of pappardelle pasta with shredded beef ragu sauce

This recipe for Instant Pot Italian Beef Ragu with Pappardelle was created in partnership with Red Gold Tomatoes. I have been compensated for my time, but all opinions are my own. Thank you for continuing to support the brands that continue to make Good Life Eats possible.

Beef Ragu Pasta Sauce

Eating dinner together during the week is something I really try to protect. These days, everyone is busy with work, homework, sports, and school activities, so it would be easy to skip check-ins or eat in shifts without any real conversation.

Sometimes that is how it goes. One kid has a basketball game, another has practice, and suddenly we need to be in two places at once. We usually have at least one night like that each week.

But even with all the chaos, I try to make sure there’s at least one school-night dinner where we all sit down together,no rushing, no distractions. And more often than not, that dinner is pasta night.

Pasta night is probably the kids’ favorite dinner of the week.

close up photo of a bowl of beef ragu served over pappardelle on a white table

Beef Ragu is Cozy Comfort Food

Especially during the fall and winter, I find myself craving cozy evenings and comfort food. (Or maybe I should say I crave it—not “we.”)

Kevin always teases me about how much I like to be cozy. I can’t help it! I love soft, comfy clothes. Fuzzy socks. Flannel pajamas. And cozy date nights, where we snuggle under the covers and watch a movie in bed.

So of course I love meals that feel just as comforting. Food that smells amazing and makes you feel warm and full in the best way.

That’s probably why I lean into pasta night for our family dinners. I’m not sure what the draw is for the kids, but they always seem to inhale it.

A lot of the time, I’ll make spaghetti with my Best Ever Homemade Classic Marinara Sauce. I love that recipe, but it takes all day to simmer. And sometimes, that’s just not realistic.

Creating this Beef Ragu

I wanted to come up with another comforting Italian pasta dinner, but one I could make in the Instant Pot instead of letting it simmer for hours.

The kids love pot roast too, but that also takes forever.

So this beef ragu became my answer. It combines the rich tomato flavor of a slow-simmered sauce with fall-apart tender beef—just like pot roast—but pressure cooked in the Instant Pot in a fraction of the time.

Tools Needed to Make Beef Ragu Pappardelle

I recommend having the following kitchen tools on hand before you start preparing this delicious shredded beef ragu:

Cutting board – for chopping vegetables and garlic
Sharp knife – I like using a chef’s knife for even cuts
Measuring cups and spoons – to measure out all ingredients accurately
Pressure cooker (such as an Instant Pot) or a Crock Pot – to cook the beef ragu sauce
Wooden spoon – for scraping up the browned bits after searing the meat
Stock pot – for boiling the pappardelle

photo of ingredients needed to make this recipe for instant pot beef ragu

Ingredient Notes

This beef ragu recipe starts with simple, high-quality ingredients. Here’s a quick look at what you’ll need so you can check your pantry and fridge before heading to the store. Exact measurements and instructions are in the printable recipe card at the bottom of the post.

Beef chuck roast – the best cut for fall-apart tender meat
Seasonings and Herbs – Kosher salt, freshly ground black pepper, dried oregano, bay leaves, fresh thyme, and fresh parsley
Extra-virgin olive oil
Aromatics – Yellow onion, carrot, celery, and fresh garlic
Tomato paste – adds depth and helps thicken the sauce
Canned Tomatoes – Whole peeled tomatoes (I like to purée half and mash the rest), and diced tomatoes
Dry red wine – Chianti or Sangiovese are my go-tos. Don’t use “cooking wine”—pick one you’d actually drink. Need tips? Check out my Complete Guide to Cooking with Wine
Beef broth
Balsamic vinegar – adds brightness and balances the richness
Cold butter – stirred in at the end for silky richness
Pappardelle (or another wide pasta)
Parmesan cheese – freshly grated if possible

How to Make Beef Ragu in an Instant Pot

a quick overview!

This Instant Pot beef ragu comes together in a few simple steps, and once it’s cooking, you’ll have a solid hour to do your own thing. I usually use that time to knock out a few to-dos so after dinner, I can relax and hang out with the family.

Here’s how it comes together:

Brown the beef. Sear the roast on both sides until a deep crust forms.
Sauté the vegetables and garlic. After removing the beef, add the diced onion, carrot, celery, and garlic.
Deglaze with red wine. Pour in the wine and scrape up all the browned bits from the bottom of the pot. Simmer until the wine reduces.
Add the rest of the sauce ingredients. Stir in the beef broth, both types of tomatoes, balsamic vinegar, thyme, and bay leaves. Then return the browned beef (and any juices) to the pot.
Pressure cook. Lock the lid, set the valve to Sealing, and cook on high pressure. Let it naturally release for 10 minutes, then do a quick release to finish.
Shred the beef and finish the sauce. Remove bay leaves and thyme. Shred the beef with two forks and stir everything together.
Cook the pasta and serve. Boil pappardelle until al dente, then toss it with butter and a splash of pasta water. Spoon the beef ragu over the pasta, top with Parmesan, and serve warm.

The above is simply a quick summary of this hearty meal. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Beef Ragu

Choose a good red wine: Any dry red wine will work here, but I recommend something you’d actually drink—not “cooking wine.” Chianti and Sangiovese are my go-tos. Need more guidance? Check out my Complete Guide to Cooking with Wine.
Buy a quality chuck roast: I like to grab mine from the meat counter rather than the pre-packaged section. Look for good marbling and skip anything that looks overly trimmed or dry.
Don’t skip deglazing the pot: Once the beef and vegetables are browned, use a wooden spoon to scrape up the caramelized bits at the bottom when you add the wine. Those browned bits = big flavor.
Fresh vs. dried thyme: If you have fresh thyme, use 3–4 sprigs and remove them after cooking. If you’re using dried, go with ½ teaspoon and add it in Step 3 with the tomato paste.
Adjust tomato paste as needed: Start with 2 tablespoons. If the sauce feels too thin after pressure cooking, add a third tablespoon and simmer for a few minutes to thicken.
Make-Ahead: The ragu can be made 1–2 days ahead and tastes even better the next day. It also freezes well.

Beef Ragu Recipe FAQs

Got questions about how to make this Instant Pot Italian Beef? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What is the Best Cut of Beef for this Ragu Recipe?

I like to use beef chuck roast. It has plenty of fat marbling to keep the meat moist and flavorful.

Cooking it in the Instant Pot (or a slow cooker) gives the connective tissue time to break down, which makes the meat incredibly tender.

You could try boneless short ribs, but I haven’t tested that variation—so I can’t say for sure on timing or flavor.

How Should I Store the Leftovers?

Transfer leftovers to an airtight container and refrigerate. I prefer to store the pasta and ragu sauce separately for best texture.

The sauce will keep in the fridge for 3–5 days.

Can You Freeze Instant Pot Italian Beef?

Yes! This beef ragu is very freezer-friendly. Let everything cool completely, then portion into freezer-safe containers or bags. (I like to freeze it flat in zip-top bags.)

I don’t recommend freezing the pasta because it tends to get mushy when reheated. The portion size is up to you. For lunches or single servings, try freezing in smaller portions.

I do not recommend freezing the pasta with this recipe as pasta becomes mushy when it is frozen and reheated.

Can I Make Beef Ragu in a CrockPot?

Yes, here’s how you would adapt this recipe:

Sear the beef. Season and brown the beef chunks on all sides in a hot skillet, such as a cast iron pan, with olive oil, about 4–5 minutes per side. Transfer to the slow cooker.
Sauté the aromatics. In the same pan, cook onion, carrot, celery, and garlic until softened. Stir in tomato paste, oregano, and thyme. Cook 2–3 minutes, then deglaze with wine and simmer until reduced.
Transfer and combine. Add sautéed veggies and wine to the slow cooker with the beef. Stir in broth, both tomatoes, balsamic vinegar, bay leaves, and thyme.
Cook low and slow. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until beef is fall-apart tender.
Finish the sauce. Discard bay leaves and thyme. Shred the beef, stir in cold butter and fresh parsley. Simmer to reduce if needed.

What to Serve with Beef Ragu

If you’re looking for side suggestions to go with this recipe, I recommend a big green salad.

It doesn’t have to be fancy at all. We often use mixed greens, lettuce, cucumber, shredded carrot, and tomato for a basic side salad. Check out these 3 Simple Salad Dressing Recipes to go along with your salad.

If salad isn’t your thing, try this easy recipe for Roasted Broccoli for a vegetable side dish.

Sometimes instead of a simple garden salad it is a Caesar salad, or sometimes a Copy Cat Olive Garden Salad is fun.

I also love this recipe for Italian Mixed Greens Salad with Prosciutto and Lemon Dijon Vinaigrette.

And if salads aren’t your family’s favorite, a simple side of Honey Roasted Carrots with Balsamic or Lemon Roasted Broccolini would also pair nicely with Instant Pot beef ragu.

Try this Ultimate Comfort Food Recipe!

Next time you’re looking for a meat sauce to serve with your favorite pasta, give this Instant Pot Beef Ragu a try!

Did the whole family love it? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this braised beef ragu!

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Instant Pot Italian Beef Ragu with Pappardelle

Yield: serves 10

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.

Ingredients

For the Beef Ragu

2½ pounds boneless beef chuck roast, cut into 4 large chunks
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
6 garlic cloves, minced
2–3 tablespoons tomato paste
1 teaspoon dried oregano
1 (28-ounce) can whole peeled tomatoes, half puréed, half lightly mashed
1 (14-ounce) can diced tomatoes
1 cup dry red wine (such as Chianti or Sangiovese)
¼ cup beef broth
1 tablespoon balsamic vinegar, plus more to taste
3–4 sprigs fresh thyme (or ½ teaspoon dried thyme; see note)
2 bay leaves
1–2 tablespoons cold butter, for finishing
3 tablespoons chopped fresh Italian parsley, plus more for garnish

For the Pasta

12–16 ounces pappardelle or other wide pasta
½ cup reserved pasta water
3 tablespoons unsalted butter
¾ cup finely grated Parmesan cheese, divided

Instructions

Brown the Beef

Set the Instant Pot to “Sauté” (medium heat). Add 1 tablespoon of olive oil.
Pat beef dry and season with salt and pepper.
Working in batches, brown the beef chunks on all sides, about 4–5 minutes per side.
Transfer browned beef to a plate. Do not wipe out the pot—the brown bits left behind (fond) are essential for flavor.

Katie’s Tip: Browning the meat deeply adds layers of umami and gives your sauce a rich, slow-simmered flavor—don’t rush this step!

Sauté the Aromatics

Add the remaining tablespoon of olive oil if needed.
Stir in onion, carrot, and celery. Sauté for 5–7 minutes, until softened and aromatic.
Add garlic and cook for 1 minute more, just until fragrant.

Build the Flavor Base

Stir in 2 tablespoons tomato paste, dried oregano, and (if using) ½ teaspoon dried thyme.
Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens and coats the vegetables.

Katie’s Tip: Toasting tomato paste brings out natural sweetness and boosts the ragu’s depth—this is where the magic starts.

Deglaze with Wine

Pour in the wine and use a wooden spoon to scrape up all the browned bits on the bottom of the pot.
Simmer for 5–7 minutes, or until the wine reduces by about 75% and turns slightly syrupy.

Katie’s Tip: Reducing the wine removes the harsh alcohol flavor and concentrates its richness.

Pressure Cook the Ragu

Return the beef (and any juices) to the pot.
Stir in beef broth, puréed and mashed tomatoes, diced tomatoes, balsamic vinegar, thyme sprigs (if using fresh), and bay leaves.
Lock the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.

Natural Release & Shred

Let pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release.
Once the pin drops, open the lid.
Remove and discard the thyme sprigs and bay leaves.
Shred the beef directly in the pot using two forks, then stir to combine.

Safety Tip: Keep your hands and face away from the steam valve as it releases—use a long spoon handle or tongs to turn the valve to avoid burns.

Finish the Sauce

Stir in 1–2 tablespoons cold butter and additional balsamic vinegar to taste (start with 1 teaspoon).
Add chopped parsley.
If the sauce feels too thin, stir in another tablespoon of tomato paste and simmer on “Sauté” mode for 5–10 minutes to reduce.
Set to “Keep Warm” while you cook the pasta.

Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook pappardelle until al dente.
Reserve ½ cup of pasta water before draining.
Return drained pasta to the pot, add 3 tablespoons butter and 6 tablespoons Parmesan.
Toss gently, adding a splash of pasta water to help the sauce cling.

Serve

Spoon the beef ragu generously over the buttered pasta.
Top with remaining Parmesan and extra parsley.
Serve warm with a drizzle of balsamic if desired.

Notes

Fresh vs. Dried Thyme: Use 3–4 fresh thyme sprigs if you have them and remove after cooking. If using dried thyme, use ½ teaspoon and add it in Step 3 with the tomato paste.

Tomato Paste: Start with 2 tablespoons. Add the third tablespoon at the end if the sauce needs thickening.

Make-Ahead: The ragu can be made 1–2 days ahead and tastes even better the next day.

Freezing: If this recipe makes too large a portion for your family, the beef ragu can be divided after cooking (before combining with the pasta) and frozen in portions. Simply cool the mixture first before freezing in your preferred freezer safe containers.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 132mgSodium: 830mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 36g

GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Tags

Balsamic Vinegar, Beef, Chuck Roast, Diced Tomato, Pasta, red wine, Thyme, Tomato

Meet Katie Kick

My lifelong interest in cooking has shown me that part of the goodness in life is enjoying delicious food with friends and family. I love trying new foods, discovering new places & things that help my family live the good life.

More About Katie

Updated: April 15, 2025