This savory meat sauce is a dream with pasta, polenta, potatoes, and more.
A pressure cooker can save dinner in an instant, and save you lots of time, too.
But dont stop there.
This ragu is incredibly versatile.
Serve it on creamy polenta, mashed potatoes, or with rice, black beans, and fried plantains.
Add oil to pot.
Transfer to a plate.
Add onion, thyme, and crushed red pepper to pot.
Cook, stirring constantly, until fragrant, about 30 seconds.
Add wine and vinegar, scraping up browned bits on bottom of pot.
Bring to a simmer.
Simmer until reduced slightly, about 4 minutes.
Stir in tomatoes and salt.
Return beef and any juices to cooker.
Lock lid in place and turn steam release handle to sealing position.
Cook on high pressure for 35 minutes.
Cook pasta on stove according to package directions for al dente.
Use tongs to remove and discard thyme.
Shred beef in pot using 2 forks.
Select Saute setting and bring sauce to a simmer.
Simmer until thickened slightly, about 5 minutes.
Add pasta; cook, tossing often, until sauce clings to pasta, 1 to 2 minutes.
Serve topped with cheese.
2,000 calories a day is used for general nutrition advice.
