Braised Beef Ragu With Pappardelle Noodles

1. Using an Instant Pot, heat the sauté option to high and sear 2 pounds of beef chuck on all sides.
2. Take the beef out and set it aside. Add 1 diced onion, 2 diced carrots, and 2 stalks of diced celery.
3. Sauté the vegetables for a few minutes until they're soft, then add 1/2 cup of tomato paste.
4. Add 1 can of diced tomatoes, 3 cups of beef stock, and 1 cup of dry red wine. Add a couple bay leaves and sprigs of thyme. Bring to a simmer and season with salt and pepper.
5. Add the seared beef back to the tomato base and pressure cook on high for 1 hour.
6. When the hour is up, carefully take the beef out and let it cool before pulling it apart with your hands or forks.
7. Bring the sauce to a simmer and add the shredded beef back in to cook for 8-10 minutes.
8. In the meantime, bring a pot of salted water to a boil and cook the pappardelle noodles for 7 minutes for al dente.
9. Add some of the ragu sauce to a hot pan and mix in the cooked noodles and some of the reserved pasta water. Stir until the noodles are fully coated, and then transfer to a bowl.
10. Grate some pecorino cheese on top and garnish with some chopped parsley before serving.