3 Delicious Ways to Make Ragu Sauce: Instant Pot, Slow Cooker, and Induction Cooker

Name: Tagliatelle al Ragù
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Cuisine: Italian Cuisine
Ingredients: 500g tagliatelle; 500g ground beef; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 3 garlic cloves, minced; 1 can (400g) crushed tomatoes; 1/2 cup red wine; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 bay leaf; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; Grated Parmesan cheese for serving

Quick and Flavorful Ragu in the Instant Pot: How to Make Tender Ragu in 30 Minutes

Use the "Sauté" function to brown the meat and vegetables, then switch to "Pressure Cook" for 30 minutes. This method allows the flavors to meld quickly, producing a rich, tender ragu without the long simmering time.

Slow Cooker Ragu: How to Make Tender, Flavor-Packed Meat Sauce with Minimal Effort

Combine the ragu ingredients (meat, tomatoes, and seasonings) in the slow cooker and set it to low for 6-8 hours. The low and slow cooking method allows the flavors to deepen and the meat to become incredibly tender, perfect for pairing with fresh tagliatelle.

Perfect Ragu Base with an Induction Cooker: Precise Heat for the Best Flavor and Texture

When making your ragu sauce, use an induction cooker for consistent heat while sautéing your base ingredients (onions, garlic, etc.) in olive oil. Its precise temperature control ensures no burning and an even cook for the sauce base before adding the meat and liquids.

Tips and Suggestions on Tagliatelle Ragu

Choosing the right meat

Tagliatelle al Ragù is a meat-based pasta sauce, so it's important to choose the right type of meat. Traditionally, the sauce is made with beef, such as chuck roast or short ribs, but you can also use a combination of beef and pork.

Browning the meat

Browning the meat is an essential step in making a good ragù sauce. This helps to develop the flavors and creates a rich, complex sauce. Be sure to brown the meat well on all sides before adding the other ingredients, peep at our article Adding Flavor and Texture to ingredients with Searing.

Cooking the onion and garlic

Cooking the onion and garlic slowly over low heat is important to develop their flavors and prevent the garlic from burning. This should be done before adding the tomatoes and other ingredients, give our article a thorough read The Charm of Italian Sautéing.

Simmering the sauce

The ragù sauce should be simmered slowly over low heat for several hours to develop its rich flavors and tenderize the meat. Be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pot, take a quick look at our article Comprehensive tips for Poaching, Stewing, and Braising Ingredients.

Choosing the right pasta

Tagliatelle is a long, flat ribbon-shaped pasta that is traditionally served with ragù sauce. It's important to choose a good quality pasta that will hold up to the rich, hearty sauce.

Draining the pasta

Don't forget to reserve a cup of pasta cooking water before draining the pasta. This can be added to the sauce to thin it out and help it adhere to the pasta.

Serving and garnishing

When serving Tagliatelle al Ragù, be sure to toss the pasta with the sauce until it's evenly coated. Garnish with freshly grated Parmesan cheese and chopped parsley for added flavor.

Classic Tagliatelle Ragu Recipe

                        Ingredients
                        500g tagliatelle
500g ground beef
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1 can (400g) crushed tomatoes
1/2 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Grated Parmesan cheese for serving

                    

                        Instructions
                        In a large pot, brown the ground beef over medium heat until cooked through. Remove the
                                beef from the pot and set aside.
Add the onion, carrot, celery, and garlic to the pot and cook until softened, about 5
                                minutes.
Add the red wine to the pot and scrape up any browned bits from the bottom of the pot.
                                Cook for 2 minutes.
Add the crushed tomatoes, dried oregano, dried basil, bay leaf, red pepper flakes, salt,
                                and pepper. Stir well to combine.
Return the beef to the pot and bring the mixture to a simmer over low heat. Cover and
                                let simmer for at least 2 hours, stirring occasionally.
Cook the tagliatelle according to package instructions until al dente. Reserve 1/2 cup
                                of the pasta water before draining.
Remove the bay leaf from the ragù and discard.
Add the cooked tagliatelle to the pot with the ragù and toss to coat, adding pasta water
                                as needed to thin the sauce. Serve hot, topped with grated Parmesan cheese.

                    

Cooking Time

Preparation Time 30 min

Cook Time 2 hour

Total time 2 hour 30 min

                        Nutrition Facts
                        Calories: 775
Fat: 24 g
Saturated Fat: 9 g
Carbohydrates: 91 g
Fiber: 8 g
Sugar: 10 g
Protein: 44 g

                    

Traditional Tagliatelle al Ragu