Smart Recipe Kitchen

2026-03-09

Serves: 6 | Total time: ~1 hour (mostly hands-off) | Why it works: Pressure cooking tenderizes chuck quickly while keeping a rich sauce.

Ingredients

• 2 lbs beef chuck, 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, 1 tsp black pepper
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional; use broth if skipping)
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 tsp dried oregano, 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 lb rigatoni
• 1/2 cup grated Parmesan, plus more to serve
• Fresh basil for garnish

Method

1) Season beef with salt/pepper. Sear in two batches on Sauté (high) with oil until browned; set aside.

2) Sauté onion 3 minutes; add garlic and tomato paste, cooking 1 minute.

3) Deglaze with wine, scraping browned bits. Add tomatoes, broth, oregano, flakes, bay leaf, and beef with juices. Pressure cook High 35 minutes; natural release 10 minutes.

4) Shred beef gently; simmer on Sauté to thicken if needed. Cook rigatoni separately in salted water until al dente.

5) Toss pasta with ragu and Parmesan. Garnish with basil.

Tips

• Skip wine if desired; replace with broth plus 1 tsp balsamic for depth.
• Sauce thickens as it cools; loosen with pasta water if needed.