Pork Ragu – Pressure Cooker Style

In Italian cuisine, a ragu is a meat-based sauce that is commonly served with pasta. This recipe uses country style pork ribs. Typically, this type of ragu would take a couple of hours to simmer (or slow roast in the oven) so that the meat becomes fall-apart tender. With a pressure cooker the time is cut back in less than an hour! The sauce is rich in tomato flavor and this is a comforting meal. If you don't own a pressure cooker, you can adapt this stove top style-- you just have to let it simmer a lot longer!

Course main

Keyword Pork Ragu, pressure cooker

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 329kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Pressure Cooker

Ingredients

1 1/2 pounds country-style pork ribs boneless, trimmed and cut into 1-inch pieces
Salt and pepper to taste
1 tablespoon vegetable oil
1 onion finely chopped
6 garlic cloves minced
1 1/2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/2 cup dry red wine
1 can crushed tomatoes 28 ounces
3/4 cup low-sodium chicken broth
2 tablespoons fresh parsley minced

Instructions

Pat pork dry with paper towels and seasons with salt and pepper.
Heat oil in pressure-cooker pot over medium-high heat until just smoking. Add half of pork and brown lightly on all sides, about 5 minutes.
Stir in onion and cook until onion is softened and pork is well browned, about 5 minutes.
Stir in garlic, tomato paste, oregano and pepper flakes and cook until fragrant, about 30 seconds.
Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.
Stir in tomatoes, broth and remaining pork.
HIGH PRESSURE cook for 20 minutes: Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.
Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Before serving, using large spoon, skim excess fat from surface of sauce. Break meat into bite-size pieces with spoon. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 5 minutes.
Stir in parsley and season with salt and pepper to taste.
Serve over a short tubular pasta such as penne, rigatoni or ziti. Better yet, we love it served over polenta.
Sauce freezes well.

Notes

Recipe source: "Pressure Cooker Perfection"

Nutrition