Pressure Cooker Pork Ragu with Pappardelle

I made this dish to celebrate Valentine’s Day with my meat-loving husband. ❤ One of his absolute favorite dishes is a pork ragu served over pappardelle; this dish is a wonderful weeknight version.

This recipe was adapted from the Good Housekeeping Test Kitchen. We ate it with roasted asparagus and cauliflower with a custardy French Apple Cake for dessert. My Valentine was pleased! 🙂

Yield: 8 servings

• 3 links (about 8 ounces) sweet Italian sausage, casing removed
• 2 tsp extra-virgin olive oil
• 2 1/2 lb. boneless pork shoulder, trimmed (I used country rib meat)
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 6 cloves garlic, chopped
• 1 cup dry red wine
• 28 ounces crushed tomatoes
• 1/2 cup whole milk
• 3 bay leaves
• 1/2 cup packed fresh basil leaves, torn, plus more for garnish, if desired
• 1 lb. pappardelle pasta
• freshly grated Parmesan, for serving

1. In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks.
2. With slotted spoon, transfer to large bowl.
3. Season pork all over with 1/2 teaspoon each salt and pepper.
4. 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.
5. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often.
6. Add wine; cook 3 minutes.
7. Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt.
8. 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.
9. Meanwhile, cook the pappardelle according to the package directions.
10. Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
11. Serve tossed with pasta, garnished with Parmesan.

One Year Ago:

• Easy Enchilada Pie

Three Years Ago:

• Steakhouse Creamed Spinach versus “Lighter” Creamed Kale
• Rutabaga Oven Fries

Four Years Ago:

• Slow Cooker Barbecued Pulled Pork
• Swiss Chard Stuffed Shells
• Vodka Sauce

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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