Beef Bolognese

2 Tbs olive oil

1 (2 lb) tender chuck roast, fat trimmed, cut into 2-inch pieces

1 yellow onion, finely chopped

2 large carrots, peeled and finely chopped

5 garlic cloves, minced

1 cup of red wine

2 Tbs tomato paste

2 tsp Italian seasoning

1 (28 oz) can whole Italian tomatoes 

1  cup beef broth

1 tsp sea salt

1/2 tsp cracked black pepper

Cooked pasta, for serving served

Using the saute function on an Instant Pot, heat 2 tablespoons of oil. Add the beef and brown on all sides. Remove and set aside. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Return the meat to the pot. Add the wine and let reduce by half. Add the tomato paste and  Italian seasoning and stir to coat. Add the tomatoes, breaking them with a wooden spoon. Add the broth, salt and pepper and stir to incorporate.

Lock the lid in place and cook under high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then release quickly, if necessary. Use a slotted spoon to remove the meat from the sauce. Shred with two forks and return the meat to the sauce. Stir to incorporate. Serve with cooked pasta.