We were really excited about this! Borrowed from Ricardo, the lamb is brilliant but we all also thought this would work wonderfully well with beef – you can decide. My only changes were to ramp up the original amounts – enjoy!
~2 lbs. lamb shoulder or leg, deboned, trimmed and diced – this is the only time-consuming bit of this meal and I did it when I bought the lamb and had it waiting for me in the freezer
2 T. olive oil AND 1 large onion, diced
1 can (796 mL/28 oz) fire-roasted crushed tomatoes AND 1 bottle (680 mL) passata
1 c. good strong beef broth
1 can (375 mL) sliced black olives, drained (sun-dried black olives would be better, but these were all I could get my hands on)
1 lb (454 g) linguine or fettuccine, cooked to al dente
Select the Sauté setting on your pressure cooker, heat up the oil and quickly brown the lamb, seasoning it well with salt and pepper as you go. Add in the onion and cook and stir for a couple of minutes until it softens, then add in all of the tomato goodness, broth and olives. Turn the cooker to OFF.
Secure the lid, set the Pressure Release to Sealing, cover and cook under high pressure (Manual) for 30 minutes. Let the pressure release naturally (this will take 15 to 30 minutes, but you can hurry it up by carefully opening the Pressure Release valve), and as the cooker is sitting/releasing, time the pasta so that it’s cooked when the ragout is ready.
Add the pasta to the lamb ragout, mix well to coat and then serve it up in large bowls – comfort food heaven!