Harissa Beef Ragu with Pappardelle for Multicooker or InstantPot® Recipe
- 2 pounds boneless beef chuck roast, cut into 1 inch cubes
- 1/2 tsp salt, more to taste
- Pepper, to taste
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, more to toss with pasta
- 1 large onion, thinly sliced, about 2 cups
- 1 (28-ounce) can Metropolitan Market Diced Tomatoes, with liquid,divided
- 2 Tbsp hot harissa, more to taste
- 1/2 cup pitted Kalamata olives, halved
- 2 Tbsp drained capers
- 3/4 cup chopped parsley
- 1 lb dried pappardelle pasta, or other wide flat pasta
- 1/2 cup Greek yogurt
- Season beef with 1/2 tsp salt and pepper, to taste. Using sauté or browning function, heat olive oil in multicooker until hot. Add half of the beef and cook for 3-4 minutes, turning to brown all sides. Remove to a plate. Repeat with remaining beef and remove to plate.
- Add onion to pot and sauté, stirring often, until soft and caramelized, about 8 minutes. Stir in half of the tomatoes and 2 Tbsp harissa. Continue to cook, stirring often, for 3 minutes or until the tomatoes start to break down. Stir in beef, olives, and capers.
- To pressure cook, lock the lid in place and set pressure release valve to seal. Select high pressure-cook function and cook for 45 minutes. (Cook pasta, step 5, during the last 20 minutes of cooking time.)
- Press cancel/turn off multicooker. Quick-release pressure according to manufacturer’s directions. Remove lid, allowing steam to escape away from you. Remove meat to a large, warm bowl. Add remaining tomatoes to the sauce in multicooker. On sauté or browning function, bring sauce to a simmer and cook until reduced to a thick consistency. Turn off multicooker. Taste and add more harissa, salt, and pepper, as you like. Stir in 1/2 cup parsley. Pour sauce over beef and toss gently to combine.
- Cook pappardelle in a large pot of boiling, salted water as package directs. Drain well, transfer to a large warm bowl, and toss with a little olive oil to prevent sticking.
- To serve, add cooked harissa beef to pasta and toss gently.
- Serve, topped with a spoonful of yogurt and sprinkle of parsley.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 21 g
Saturated Fat: 4.5 g
Cholesterol: 115 mg
Sodium: 680 mg
Carbohydrates: 41 g
Fiber: 3 g
Sugar: 7 g
Protein: 39 g
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Ratings and Reviews
“The only ragu i've ever had that was better than this was at a hole-in-the-wall restaurant in naples. ”