Pressure-Cooker Sicilian Meat Sauce

Name: Pressure-Cooker Sicilian Meat Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. Cook: 40 min. + releasing

By Taste Of Home Editorial Team

Recipe by Emory Doty, Jasper, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Pressure-Cooker Sicilian Meat Sauce

4 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:40 min

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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

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Directions

1
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.

2
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.
3
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.