PRESSURE-COOKER SICILIAN MEAT SAUCE

Pressure-Cooker Sicilian Meat Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 19

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Ingredients

3 tablespoons olive oil, divided
2 pounds boneless country-style pork ribs
1 medium onion, chopped
3 to 5 garlic cloves, minced
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

Steps:

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.

Nutrition Facts : Calories 214 calories, Fat 11g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 822mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein.