Pork Ragu (Pressure Cooker)
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄4 cup pancetta, diced
- 2 lbs pork stew meat, cut in 1 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 1 cup red wine (not cooking wine)
- 1 (15 ounce) can tomato sauce
- 2 teaspoons italian seasoning
- 1 bay leaf
- salt and pepper
directions
- Brown the pancetta and pork in 4-quart or larger cooker.
- Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
- Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
- Serve over rice, pasta, or polenta.
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Reviews
-
I saw this was a Michael Symon recipe, so I wanted to try it. I had made pernil-Recipe #316839 on Recipezaar. I had 2 pounds of leftover pork and made this pork ragu in a crock pot. I saved the pan drippings from the pernil, put them in the fridge and separated out the fat. I added the porky goodness to this ragu. YUMMERS.
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RECIPE SUBMITTED BY
Lifelong resident of New York City, and lover of good food.
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