Tuscan Ragu Pasta

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 T extra-virgin olive oil
• ½ lb Italian sausage (out of casings)
• 2 lbs pork shoulder, boneless, trimmed, 1-inch cubes
• 1 onion, small dice
• 2 carrots, small dice
• 3 cloves garlic, minced
• 1 c dry red wine
• 1 (28-oz) can crushed tomatoes
• 3 bay leaves, fresh or dried
• ½ c milk
• ½ c fresh basil, packed, torn into bite-sized pieces
• 1 lb pappardelle pasta, cooked
• Grated Parmesan (garnish)

Directions

1. Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add sausage. Sauté 2 minutes. Remove to mixing bowl, set aside.
2. Season pork with salt and pepper and add to pressure cooker. Sear meat until brown, cooking in batches, if necessary. Place seared meat in same bowl with reserved sausage.
3. Add onions, carrot, and garlic to cooker. Cook about 5 minutes. Add wine, scraping bottom of pot with a wooden spoon to release all the brown bits. Return meat to pressure cooker. Add tomatoes, bay leaves, and milk.
4. Close and lock lid and set pressure cooker to "meat/stew", adjust time to 20 minutes, and press "start/stop".
5. When done, natural release for 10 minutes, then quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and remove bay leaves. Stir in basil. Add cooked pasta. Garnish with Parmesan cheese and serve.