Venetian-Style Sweet-and-Sour Ragù

Directions

Instant Pot

1Press the button for sauté, set it for LOW or LESS, set the timer for 30 minutes and press start.

2Melt the butter in a 6 - 8 quart Instant Pot / pressure cooker, then add the onions. Cook stirring once in a while at first, then more and more, until the onions are golden, and very soft, and sweet, about 25 minutes.

3Stir in the broth, vinegar, rosemary, salt and pepper. Scrape up any browned bits on the bottom of the pot. Crumble in the ground beef. Turn off the sauté function but stir the beef over the residual heat for 1 minute. Lock the lid onto the pot. Pressure Cook function, and adjust to High pressure for 6 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.

4Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.

5Press the Sauté setting and set for 5 minutes. Stir in the tomato paste until the sauce comes back to a simmer. Cook stirring often, until slightly thickened, about 2 minutes. Turn off the sauté function and remove the hot insert from the machine to stop cooking.

Stovetop

1Melt the butter in a Dutch oven, then add the onions. Cook stirring once in a while at first, then more and more, until the onions are golden, and very soft, and sweet, about 25 minutes. Add the ground beef and sauté for 5 minutes.

2Then, stir in the broth, vinegar, rosemary, salt and pepper. Scrape up any browned bits on the bottom of the pot. Then add the tomato paste and simmer over low heat for about 45 to 60 minutes.