Beef Ragu

Season beef chuck with salt and black pepper. Set the Instant Pot to Sauté, heat olive oil and brown the beef in 2 batches, 5 minutes each. Set aside.

Cook onion, carrot and celery in the pot for 5 minutes, add garlic and tomato paste for 1 minute, then pour in red wine and scrape up the browned bits. Simmer 2 minutes.

Add browned beef, crushed tomatoes, rosemary and bay leaf to wine base. Lock the lid and cook on HIGH pressure for 45 minutes, then release naturally for 15 minutes.

Remove the herbs. Shred the beef right in the sauce with two forks, then simmer on Sauté for 5 to 10 minutes to thicken.

Meanwhile, boil pappardelle in water seasoned with salt until al dente. Toss with beef ragù and a splash of pasta water and serve with parmesan.