Pressure Cooker Sicilian Meat Sauce Recipe

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Pressure Cooker Sicilian Meat Sauce Recipe photo by Taste of Home

Pressure Cooker Sicilian Meat Sauce Recipe

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People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the old generation that! —Emory Doty, Jasper, Georgia

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. Cook: 40 min. + releasing

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

12 servings

TOTAL TIME:

Prep: 30 min. Cook: 40 min. + releasing

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 and adjust for high heat in a 6-qt. electric pressure cooker; heat 2 tbsp olive oil. In batches, brown the pork on all sides. 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; make sure vent is closed. Select manual; 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 according to manufacturer's instructions.
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. Yield: 12 servings.

Originally published as Pressure Cooker Sicilian Meat Sauce in TasteofHome.com 2017

Nutritional Facts

1 serving: 214 calories, 11g fat (3g saturated fat), 44mg cholesterol, 822mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 16g protein.

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

Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat 2 tbsp olive oil. In batches, brown the pork on all sides. 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; make sure vent is closed. Select manual; 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 according to manufacturer's instructions.
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. Yield: 12 servings.

Originally published as Pressure Cooker Sicilian Meat Sauce in TasteofHome.com 2017

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