Basic Meat Ragu Recipe

Name: Basic Meat Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 1 fresh thyme sprig; 1 fresh oregano sprig; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 medium carrot, chopped; 1 celery stalk, chopped; 10 1/2 to 16 ounces ground beef chuck; 2 garlic cloves, crushed; 1/3 cup red wine (whatever youre having with dinner); 1 cup chopped or crushed tomatoes; 1/2 cup tomato puree; 1/2 cup water (for electric pressure cooker only)

Servings: persons

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped
1 fresh thyme sprig
1 fresh oregano sprig
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium carrot, chopped
1 celery stalk, chopped
10 1/2 to 16 ounces ground beef chuck
2 garlic cloves, crushed
1/3 cup red wine (whatever youre having with dinner)
1 cup chopped or crushed tomatoes
1/2 cup tomato puree
1/2 cup water (for electric pressure cooker only)

1
Heat the pressure cooker base on medium heat, add 1 tablespoon of the butter and the olive oil, and heat until the butter has melted.
2
Add the onion, thyme, oregano, salt, and pepper and saute, stirring infrequently, until the onion has softened.
3
Stir in the carrot and celery.
4
Move the contents to the side in the pressure cooker.
5
Add the beef and garlic and stir to break up.
6
Saute, stirring infrequently, until the beef is brown on at least one side and the juices have evaporated, for 5 minutes, or longer if there are a lot of juices.
7
To deglaze the cooker, stir in the red wine and cook until it evaporates completely Pour in the chopped tomatoes and the tomato puree; add the water if using.
8
Close and lock the lid of the pressure cooker.
9
Cook at high pressure (see Notes) for 15 minutes/stovetop or 18 to 20 minutes/electric (or nonstandard stovetop).
10
When the time is up, open the pressure cooker with the Normal Release method (see Notes).
11
Fish out and discard the herb stems.
12
Add the remaining 1 tablespoon butter to the sauce and stir until melted.
13
Serve the sauce over pasta or incorporate in lasagna or a similar recipe.

953

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 medium yellow onion, chopped, 1 fresh thyme sprig, and more.

Yes, Basic Meat Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basic Meat Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions