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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: 1
Calories from Fat 342
Calories 413
% Daily Values*
Total Fat 38g 58 %
  Saturated Fat 17g 85 %
  Polyunsaturated Fat 2g  
  Monounsaturated Fat 12g  
  Trans Fat 0g  
Cholesterol 350mg 117 %
Sodium 55mg 2 %
Potassium 41mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 17g  
Vitamin A 0 % Vitamin C 7 %
Calcium 0 % Iron 72 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • Pressure Cooker Pork Ragu

Posted By

Rici Oricks

On January 7, 2009

Pressure Cooker Pork Ragu

Something different and delicious!

Reference:

Prep:

15-20 minutes

Servings:

Ingredients
1/4 cup pancetta, diced
2 lbs pork stew meat, cut in 1 1/2 inch cubes
1 medium yellow onion, diced
1 carrot, diced
3 garlic cloves, minced
1 cup red wine (not cooking wine)
1 (15 oz) can tomato sauce
2 tsps italian seasoning
1 bay

Cooking Instructions
Step 1 1. Brown the pancetta and pork in 4-quart or larger cooker.
Step 2 2. Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
Step 3 3. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
Step 4 4. Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
Step 5 5. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
Step 6 6. Turn off the heat.
Step 7 7. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
Step 8 8. Serve over rice, pasta, or polenta.