Home-Style Pork Ragu with Fresh Basil and Mint Pressure Cooker Recipe

Home-Style Pork Ragu With Fresh Basil And Mint Pressure Cooker Recipe

Ingredients

Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

• 2 tablespoons extra virgin olive oil
• 1 medium-large white onion, finely chopped
• 1½ pounds ground pork (make sure it is freshly ground that day)
• 1 (28-ounce) can diced fire-roasted tomatoes in juice, undrained
• 1 (8-ounce) can tomato sauce
• ½ cup coarsely chopped fresh basil
• ¼ cup coarsely chopped fresh mint
• 2 sprigs fresh thyme
• sea salt and freshly ground black pepper
• ½ cup water
• ½ cup dry red wine, such as merlot or chianti

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion, reduce the heat to medium, and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the ground pork, breaking it up with a wooden spoon, and cook until the pork is no longer pink
4. Stir in the tomatoes and their juice, tomato sauce, herbs, salt and pepper to taste, water, and wine
5. Bring to a boil for 30 seconds
6. Close and lock the lid
7. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 15 minutes
11. Remove the pot from the heat
12. Open the cooker with the Quick Release method
13. Be careful of the steam as you remove the lid
14. Stir and taste the sauce for salt
15. Discard the thyme sprigs
16. Use or let cool completely and store in an airtight container in the refrigerator up to 3 days or the freezer up to 1 month

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