Quick Ragu

Quick Ragu

Quick Ragu

Laura Pazzaglia (hippressurecooking.com)
4 from 3 votes
Pressure Cooking Time: 10 minutes
Course Main Course
Servings 7
Calories 151 kcal


  • 10.5 ounce ground beef
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1/3 cup red wine
  • 14.5 ounce tomatoes chopped
  • 7 ounce tomato puree
  • 1 spring rosemary
  • 1 spring thyme
  • 1 spring marjoram
  • olive oil
  • salt and pepper


  • Heat olive oil, the crushed garlic, chopped onion, carrot and celery. When they are softened, add the ground meat. Break it up and allow all of the liquid to evaporate and brown.
  • Deglaze with the red wine and evaporate completely. Add the herb sprigs, chopped tomatoes and puree’ mix.
  • Close and lock. Turn heat to high. When the cooker reaches pressure, lower the heat and cook for 10 minutes at high pressure.
  • Release pressure using the natural release method.
  • Remove the woody stems that remain from the herb sprigs and serve over freshly strained pasta.


Calories: 151kcalCarbohydrates: 7gProtein: 8gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 47mgPotassium: 443mgFiber: 1gSugar: 4gVitamin A: 2100IUVitamin C: 13.2mgCalcium: 31mgIron: 1.8mg
Food Group Meat & Poultry, Rice, Pasta & Grains
Cooking Method Pressure Cooking
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