Pressure-Cooker Sicilian Meat Sauce
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the older generation that! —Emory Doty, Jasper, Georgia
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
Reviews
I had the same issue with the burn error. It took some effort but I eventually got it to work. The end result was wonderful. I'll try it again.
My family and I had high hopes for this receipt and very disappointed as our instant pot hit the burn error twice! We de-glazed the pot twice and the bottom of the pot keeping burning so we disbanded the effort and went to a our regular sauce pot.
This was one of the first Instant Pot recipes I tried, and was a real success at my house!
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