Low Carb Fettuccine with Instant Pot Beef Ragu

Beef ragu cooked in the instant pot tastes like it simmered all day. Served over low-carb fettuccine noodles, this meaty ragu will certainly satisfy. Paired with a lovely red wine, you will think you are on the Via Veneto in Rome.

Ingredients

instructions

Prepare the fettuccine 24 hours before you will need it to make it resistant starch. If you are not following a Keto or low-carb diet, you can make the fettuccine on the same day as the rest of the meal. Store the fettuccine in the refrigerator until ready to use.

Salt and pepper the chuck roast. Sear the chuck roast in some oil on all sides. Place in the Instant Pot for 1 hour, depending on the weight of the beef, When the meat is done, remove the meat and allow to cool slightly. When the beef is somewhat cooled, shred it.

In an instant pot on the SAUTE setting, saute the carrots and celery on low for five minutes.

Add the sauce ingredients: tomato paste, beef bouillon, crushed tomatoes, thyme and bay leaf.

Add red wine. Simmer for 3 minutes.

Using the MANUAL setting on the instant pot, pressure cook for 40 minutes. Serve the beef ragu over the fettuccine. Garnish with ricotta cheese, parmesan and fresh parsley.

Instant Pot Beef Ragu over Fettuccine

Instant Pot Beef Ragu over Fettuccine is definitely Italian comfort food at its finest. The beefy flavor of the roasted meet tastes like it has cooked all day. Serve it over your favorite noodles or use some low-carb pasta for a satisfying meal.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 8 minutes mins

Total Time 2 hours hrs 18 minutes mins

Course Main Course

Cuisine Indian

Equipment

• 1 knife
• Measuring spoons
• 1 measuring cup
• 1 cutting board
• 1 large pot
• 1 colander

Ingredients

  

• 1 chuck roast
• Salt and pepper to season the roast
• Vegetable oil to sear the roast
• 1 onion, chopped
• 2 tsp. garlic, minced
• 2 carrots, diced (optional)
• 2 celery ribs, diced
• 1 28 oz. can crushed tomatoes
• 3/4 tsp. dried thyme
• 3 bay leaves
• t Tbsp. tomato paste
• 2 tsp. beef bouillon (I used Better Than Bouillon)
• 1 cup red wine
• Garnishes: ricotta cheese, Parmesan cheese,chopped Italian parsley

Instructions

 

• Prepare the fettuccine 24 hours before you will need it to make it resistant-starch. If you are not following a Keto or low-carb diet, you can make the fettuccine on the same day as the rest of the meal. Store the fettuccine in the refrigerator until ready to use.
• Salt and pepper the chuck roast.
• In a pot or skillet, sear the chuck roast in some oil on all sides.
• Place in the Instant Pot for 1 hour, depending on the weight of the beef,
• When the meat is done, remove the meat and allow to cool slightly.
• When the beef is somewhat cooled, shred it.
• In an instant pot on the SAUTE setting, saute the carrots and celery on low for five minutes.
• Add the sauce ingredients: tomato paste, beef bouillon, crushed tomatoes, thyme and bay leaf.
• Add the beef back to the Instant Pot and stir.
• Add red wine. Simmer for 3 minutes.
• Using the MANUAL setting on the instant pot to pressure cook for 40 minutes.
• Serve the beef ragu over the low-carb fettuccine. Garnish with ricotta cheese, parmesan and fresh parsley.