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
- 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.
- Meanwhile, cook the pappardelle according to the package directions.
- Uncover cooker and discard bay leaves. Fork shred the pork. Stir in basil.
- Serve tossed with pasta, garnished with Parmesan.
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