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I found this recipe a couple of years ago and finally got around to trying it tonight. Why did I wait so long!
Pressure Cooker Sicilian Style Meat Sauce
Ingredients
3 tablespoons olive oil, divided
2 pounds boneless country-style pork ribs (I used 3 pounds)
1 medium onion, chopped
3 to 5 garlic cloves, minced (I used 6)
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 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.
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.
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.
Charlene’s notes 9-20-2021: This was outstanding. The only change I made was to use 3 pounds of boneless ribs. I think it could have used 5 more minutes under pressure as I had to slice the pork rather than shred it. I would definitely make this again and I’m going to freeze and seal some of this.
Pressure Cooker Sicilian Style Meat Sauce
Ingredients
3 tablespoons olive oil, divided
2 pounds boneless country-style pork ribs (I used 3 pounds)
1 medium onion, chopped
3 to 5 garlic cloves, minced (I used 6)
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 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.
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.
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.
Charlene’s notes 9-20-2021: This was outstanding. The only change I made was to use 3 pounds of boneless ribs. I think it could have used 5 more minutes under pressure as I had to slice the pork rather than shred it. I would definitely make this again and I’m going to freeze and seal some of this.
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