Name: Balsamic Beef Ragu with Soffritto
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: 2.5 pounds beef chuck roast, trimmed and cut into 2- to 3-inch chunks; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3 tablespoons extra-virgin olive oil, divided; 1 large yellow onion, finely diced; 2 medium carrots, peeled and finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tablespoons tomato paste; 1 (28-ounce) can crushed tomatoes; 3/4 cup beef broth; 2 tablespoons balsamic vinegar; 1 bay leaf; 1 teaspoon dried oregano; 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme); 1 pound pappardelle pasta or prepared polenta, for serving; Fresh parsley, chopped, for garnish; Grated Parmesan cheese, for serving

Description

Tender beef chuck roast is braised in a pressure cooker with a classic aromatic soffritto base of onion, carrot, and celery, along with crushed tomatoes, beef broth, and balsamic vinegar for rich, deep flavor without any red wine. After 35 minutes under pressure, the meat is shredded and the sauce is finished on the stovetop to reduce into a thick, velvety consistency. This comforting Italian-style ragu is ready in under 90 minutes total and pairs perfectly with pappardelle pasta or creamy polenta.

Cultural Background

Beef ragu draws from centuries-old Italian braising traditions, particularly the slow-cooked meat sauces of regions like Emilia-Romagna and Tuscany where tough cuts of beef are transformed through long simmering. Soffritto, the foundational mix of finely chopped onion, carrot, and celery gently fried in olive oil, has been a cornerstone of Italian cuisine since at least the Renaissance as a way to build layered flavor in sauces, soups, and stews. This version adapts the classic technique for modern pressure cooking while honoring the wine-free, family-friendly adaptations common in contemporary Italian-American cooking.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 55 minutes
TOTAL TIME: 75 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

2.5 pounds beef chuck roast, trimmed and cut into 2- to 3-inch chunks
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil, divided
1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
2 tablespoons balsamic vinegar
1 bay leaf
1 teaspoon dried oregano
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
1 pound pappardelle pasta or prepared polenta, for serving
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving

Instructions

Pat the beef chunks dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Select the sauté function on a 6-quart or larger electric pressure cooker (or use a Dutch oven on the stovetop over medium-high heat) and heat 2 tablespoons of the olive oil until shimmering. Working in batches if needed, brown the beef on all sides until deeply golden, about 6-8 minutes total per batch; transfer to a plate and set aside.
Add the remaining 1 tablespoon olive oil to the pot. Add the finely diced onion, carrots, and celery (the soffritto) and cook, stirring occasionally, until softened and lightly golden but not browned, 5-7 minutes. Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant.
Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, bay leaf, dried oregano, and thyme sprigs. Return the browned beef and any accumulated juices to the pot, nestling the pieces into the sauce.
Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove the lid and discard the bay leaf and thyme sprigs.
Using two forks, shred the beef directly in the pot. Switch to the sauté function (or transfer to a stovetop pot over medium heat) and simmer the ragu, stirring occasionally, for 10-15 minutes until the sauce thickens to a velvety consistency that coats the back of a spoon; season with additional salt and pepper to taste.
Meanwhile, cook the pappardelle according to package directions if using pasta, or prepare polenta. Serve the ragu spooned over the pasta or polenta, garnished with chopped parsley and grated Parmesan.

Tips

- Finely dice the soffritto vegetables to the same small size so they melt evenly into the sauce and release maximum flavor without remaining chunky.
- Do not skip the initial browning of the beef or the soffritto step, as these develop the deep savory base that replaces the missing wine.
- For a dairy-free version, omit the Parmesan or substitute nutritional yeast; the balsamic vinegar provides ample depth on its own.

Nutrition

Calories: 520
Protein: 38g
Carbs: 42g
Fat: 22g