Rich and complexly flavoured, this quick ragù recipe is perfect to serve with your favourite pasta and great for leftovers.

Ingredients

• 1 tbs oil
• 4 beef short ribs (about 400gm each)
• ½ cup red wine
• 1 tbs olive oil
• 1 onions, finely chopped
• 4 garlic cloves, coarsely chopped
• 2 carrot, chopped
• 2 celery stalk, chopped
• 2 tbs tomato paste
• ½ cups beef stock
• 400g tin tomatoes
• 2 rosemary sprigs
• 2 fresh bay leaf
• 400g fettucine
• Season with sea salt and freshly cracked pepper
• Serve with grated parmesan cheese and fresh parsley leaves

Method

1. Press BROWN/SEAR, adjust time to 10 mins. Press START/STOP. Preheat.
2. Add oil. Preheat. Brown ribs for about 5 mins. Set aside. Add onions, and sauté for 3 mins, garlic, carrot and celery and sauté for 2 mins.
3. Add tomato paste, stock, tomatoes and herbs.
4. Secure the lid, ensure the steam release valve is in the seal (closed) position, press MEAT/STEW adjust time to 1 hour and press START/STOP.
5. Once cooking process has finished, allow a natural pressure release time of 1 minute. Remove ribs onto a board.
6. Press SAUTÉ and START/STOP, stir for about 2 mins as sauce thickens slightly.
7. Carefully shred all meat off bones and place into a bowl. Pour thicken sauce over the top of the rib meat and combine.
8. Clean the inner pot and return with 2L water.
9. Add fettuccine and season with salt.
10. Place glass lid on and press SIMMER, adjust time to 15 mins.
11. When fettuccine is al dente, press START/STOP.
12. Drain fettuccine and mix through rib ragu sauce.
13. Serve with grated parmesan cheese and fresh parsley leaves.