Ease of Preparation: Easy
Yield: 6-8 servings
Ingredients:
¼ cup (60 ml) olive oil
3 ounces (85 g) diced pancetta
2/3 cup (160 ml) diced carrots
1 ½ cups (350 ml) diced yellow onion
½ cup (120 ml) diced celery
4 garlic cloves, minced
1 ½ pounds (680 g) ground chuck
2/3 cup (160 ml) dry red wine
1 x 28-ounce (796 ml) can crushed San Marzano tomatoes
5 ounces (150 ml) tomato paste
1 tablespoon (15 ml) dried thyme
1 teaspoon (5 ml) paprika
½ teaspoon (2.5 ml) cinnamon
2 bay leaves
1 pound (454 g) tagliatelle pasta
¼ cup (60 ml) grated Parmesan
Salt and pepper
Method:
Set multi-cooker to Sauté. Add olive oil and heat for 2-4 minutes. Add pancetta and sauté until rendered and slightly crispy. Add the carrots, onion, celery, and garlic and sauté for 8-10 minutes, or until soft.
Add the chuck and sauté until browned. Pour in the wine and deglaze, scraping up any bits stuck to the bottom of the pot. Simmer for 7-8 minutes, until most of the wine has evaporated.
Add the tomatoes, tomato paste, thyme, paprika, cinnamon, and bay leaves and stir well, making sure to break up the tomatoes.
Put the lid on and lock. Close vent. Set to Pressure Cook on high for 8 minutes.
Once the ragu has finished cooking, allow the steam to release naturally for 10 minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.
While waiting for the steam to release, add noodles to a large pot of boiling salted water and cook until al dente, then drain.
Open lid of multi-cooker and remove bay leaves from ragu, and season with salt and pepper.
Toss Tagliatelle with ragu and divide among serving plates. Top with Parmesan.
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