- 4
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 ounce) can tomato sauce
- 2 teaspoons italian seasoning
- 1 bay leaf
- salt and pepper
Preparation
Step 1
Prep Time: 15 mins
Total Time: 50 mins
1 Brown the pancetta and pork in 4-quart or larger cooker.
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.
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.
4 Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
5 Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
6 Turn off the heat.
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.
8 Serve over rice, pasta, or polenta.