Pressure-Cooker Meaty Tomato Sauce With Pork
Make about 2 ½ qts, enough for 2-3 lbs. of pasta
Advance Prep Time: 30 minutes
Pressure-Cooker Time: 20 minutes plus 15 minutes natural pressure release
3 lbs. boneless country-style pork ribs, trimmed & cut into 1-inch pieces
Salt & Pepper
2 tlbs. Vegetable oil
2 onions, chopped medium
12 garlic cloves, minced
1 cup dry red wine
3 tlbs. Tomato paste
2 tlbs. Minced fresh oregano or 2 tsp. dried
2 bay leaves
¼ tsp. red pepper flakes
1 (28-oz) can crushed tomatoes
1 (28-oz) can diced tomatoes
¼ cup minced fresh parsley
1. Dry the pork with paper towels, then season with salt & pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the pressure cooker. Return the skillet to medium-high heat & repeat with 2 more tsps. Oil & the remaining pork.
2. Add the remaining tsps. Oil to the empty skillet & heat over medium heat until shimmering. Add the onions & ¼ tsp. salt & cook until softened, about 5 minutes. Stir in the garlic & cook for 15 seconds. Stir in the wine & tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes, then pour into the pressure cooker.
3. Add half of the oregano, the bay leaves, & red pepper flakes to the pressure cooker & pour the tomatoes with their juice over the top (do not stir). Lock the lid in place & bring to high pressure over high heat. Cook for exactly 20 minutes, adjusting the heat as needed to maintain high pressure.
4. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Let the sauce settle for 5 minutes, then use a wide spoon to skim any fat off the surface.
5. Use a wooden spoon to break up the pieces of meat. Before tossing the sauce with the cooked pasta, discard bay leaves, stir in the remaining tlbs. Oregano & the parsley, and season with salt & pepper to taste.
Three lbs. boneless beef chuck roast (or stew meat) cut into a-inch pieces, can be substituted for the pork. Be careful not to stir the tomatoes into the sauce before cooking, or they will sink to the bottom & burn.
From America's Test Kitchen Family Cookbook
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