Meat ragù in a pressure cooker or multicooker is the perfect solution for those who want to serve a hearty and flavorful sauce in much less time than the traditional recipe. Ragù is one of the symbols of Italian cuisine, loved in every region and perfect for seasoning tagliatelle, lasagna, or even just enjoyed with a slice of warm bread. Usually, its preparation requires hours of slow cooking, but thanks to the pressure cooker or modern multicookers, it is possible to drastically reduce the time without sacrificing taste.
The pressure cooking method allows maximum flavor concentration: the meat stays tender and juicy, the tomato combines perfectly with the aromas, and the sauce achieves that creamy texture typical of ragù made “like in the old days”. Furthermore, with the multicooker, it is possible to do everything in one container: from sautéing the vegetables to browning the meat to pressure cooking, with the convenience of a timer and a keep-warm function.
Preparing ragù in a pressure cooker or multicooker does not mean giving up tradition but adapting it to modern life rhythms: the result is an intense, enveloping sauce ready in less than an hour, ideal for family lunches, make-ahead meals, or special occasions where time is scarce but the desire for an authentic dish is always present.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Meat Ragù in Pressure Cooker or Multicooker:
- 1.1 lbs mixed ground meat
- 1 yellow onion (small)
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- 1 glass dry white wine
- 3 tbsps extra virgin olive oil
- 3 cups tomato puree
- 1 leaf bay leaf
- to taste salt
- to taste pepper
Tools for Meat Ragù in Pressure Cooker or Multicooker:
- 1 Pressure Cooker
- 1 Knife
- 1 Wooden Spoon
Steps for Preparing and Cooking Meat Ragù in Pressure Cooker or Multicooker:
First, prepare the vegetables and put them into the pressure cooker:
– peel the carrot, wash it well and cut it into small pieces
– wash the celery stalk, remove the strings, and dice it
– cut off the roots and the upper end of the onion and remove the outer layer, then dice it.
Add the extra virgin olive oil and the garlic clove to the vegetables after removing its skin.
Turn on the gas and cook for a few minutes to start wilting the vegetables, add the meat, increase the heat and brown it well, stirring with a wooden spoon.
Deglaze with dry white wine and when the wine has evaporated, add the tomato puree, bay leaf, salt, and pepper.
Close the pressure cooker, raise the heat, and when the red valve rises, lower the heat and cook for 25 minutes.
P.S. always check that the valve is on the pot image.
Once the time is up, turn off the gas, turn the valve to the steam image, and when it lowers, open the lid.
Stir the meat ragù well with a wooden spoon; now your sauce is ready to be used.
PREPARATION WITH MULTICOOKER:
The ingredients and cooking times do not change, first sauté the vegetables and meat using the sauté or frying program or sauté function depending on the pot you have, then put the lid on, close the valve, and set the pressure cooking function for 25 minutes.
FAQ (Frequently Asked Questions)
How long does it take to cook ragù in a pressure cooker?
On average, 25 minutes of pressure cooking after sautéing and browning is enough. The result is a thick and flavorful sauce, very similar to one cooked slowly for hours.
Can I make the ragù in advance?
Yes, ragù can be prepared the day before: in fact, it will taste even better the next day as the flavors meld. Store it in the refrigerator for up to 2–3 days or freeze it in portions.
Can the ragù be used for lasagna?
Absolutely! The ragù prepared in a pressure cooker is perfect for lasagna, but also cannelloni, baked pasta, or simply fresh tagliatelle.
