Pressure Cooker Sicilian Meat Sauce
Description
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the older generation that!
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds boneless country-style pork ribs
- 1 medium onion, chopped
- 3 to 5 garlic cloves, minced
- 2 cans (28 ounces each ) crushed or diced tomatoes
- 1 can (6 ounces) italian tomato paste
- 3 bay leaves
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped capers, drained
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup beef broth
- 1/2 cup dry red wine or additional beef broth
- hot cooked pasta
- grated parmesan cheese, optional
Directions
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add 2 Tbsp. olive oil. In batches, brown the pork on all sides. Remove and set aside.
- Add remaining oil to pressure cooker; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Transfer meat to pressure cooker. Pour in broth and red wine; bring to a light boil. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
- Discard bay leaves. Remove meat from pressure cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
