Pressure-Cooker Sicilian Meat Sauce
Total TimePrep: 30 min. Cook: 40 min. + releasing
- 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 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. 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 setting; 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.
Nutrition Facts1 cup: 214 calories, 11g fat (3g saturated fat), 44mg cholesterol, 822mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 16g protein.
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Jan 9, 2019
DELICIOSO! A truly authentic Sicilian gravy robust and full of flavor. Due to personal preferences in spices, I added 1 tsp. of oregano, and omitted the thyme and capers. Instead of ribs, I used 2 lbs. of pork loin (not tenderloin), prepared it as directed and it was fork tender. It does make a large quantity, I will be freezing some for future meals. So easy, definitely a keeper. Thanks for sharing Emory! Emjay