Upgrade plain old spaghetti and sauce with a meat lover's ragu recipe.
Ingredients
- 8 oz. sweet Italian sausage, casing removed
- 2 tsp. extra-virgin olive oil
- 2 1/2 lb. boneless pork shoulder, trimmed, cut into 1" chunks
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 1 c. dry red wine
- 1 can (28 oz.) crushed tomatoes
- 1/2 c. whole milk
- 3 bay leaves
- 1/2 c. packed fresh basil leaves, torn
- 1 lb. pappardelle pasta, cooked
- Grated Parmesan, for serving
Directions
- In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks. With slotted spoon, transfer to large bowl. Season pork all over with 1/2 teaspoon each salt and pepper.
- In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often. Add wine; cook 3 minutes.
- Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
- Uncover cooker, discard bay leaves and stir in basil. Serve tossed with pasta, garnished with Parmesan.
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