Beef and red wine ragu

Method

• Step 1
  Heat half the oil in the pressure cooker over medium-high heat. Add 2-3 beef pieces. Cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining beef.
• Step 2
  Heat the remaining oil in the pressure cooker over medium heat. Add celery, carrot, onion and garlic. Cook, stirring often, for 3-4 minutes or until soft.
• Step 3
  Add the beef, passata and wine, and stir to combine. Dissolve the stock cube in the water. Add the stock, bay leaves, oregano and sugar. Season with salt and pepper. Stir to combine.
• Step 4
  Seal the pressure cooker. Heat over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturer’s instructions.
• Step 5
  Use tongs to remove beef from the pressure cooker. Shred beef. Return beef to pressure cooker. Stir to combine. Add pasta and stir to combine. Divide among serving bowls. Top with parmesan to serve.