Recipe: Neapolitan Beef Ragout (pressure cooker)

NEAPOLITAN BEEF RAGOUT

3 tablespoons olive oil
2 pounds beef bottom round, trimmed of all visible fat
1 large onion, minced
2 large carrots, peeled and minced
1/2 cup dry red wine
2 tablespoons tomato paste
6 cups canned plum tomatoes (2 cans 28 ounces each) with juices, strained and chopped
1 teaspoon sugar
4 teaspoons salt
1 teaspoon freshly ground black pepper

Put the olive oil in the pressure cooker and bring to high heat. Add the meat and brown evenly on all sides. Remove the browned meat and set aside.

Reduce the heat to medium-high and saute the onion 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown.

Add the carrots and saute 2 minutes, stirring constantly.

Pour in the wine and raise the heat to high. Bring to a boil. Once the alcohol has evaporated, about 1 to 2 minutes, add the tomato paste. Stir well to blend. Add the strained tomatoes, sugar, salt and pepper. Stir well. Add the browned beef and any collected juices.

Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 30 minutes. Remove from heat and let the pressure drop naturally. Open the pressure cooker. Taste and adjust the sauce for salt and pepper.

Makes 6 servings