Pressure-Cooker Sicilian Meat Sauce
TOTAL TIME: Prep: 30 min. Cook: 40 min. + releasing
YIELD: 12 servings.
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
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3 tablespoons olive oil, divided
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2 pounds boneless country-style pork ribs
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1 medium onion, chopped
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3 to 5 garlic cloves, minced
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2 cans (28 ounces each ) crushed or diced tomatoes
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1 can (6 ounces) Italian tomato paste
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3 bay leaves
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped capers, drained
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1/2 teaspoon dried basil
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon dried thyme
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1 cup beef broth
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1/2 cup dry red wine or additional beef broth
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Hot cooked pasta
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Grated Parmesan cheese, optional
Directions
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1.
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.
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2.
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.
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3.
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 Facts
1 cup: 214 calories, 11g fat (3g saturated fat), 44mg cholesterol, 822mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 16g protein.
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