Weeknight Tuscan Ragu
Ingredients
- 2 tsp olive oil
- 8 oz sweet Italian sausage, casing removed
- 2½ lb boneless pork shoulder, trimmed and cut into 1-in. chunks
- 2 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, chopped
- 1 cup dry red wine
- 1 (28-oz) can crushed tomatoes
- ½ cup whole milk
- 3 bay leaves
- 1 lb pappardelle pasta
- ½ cup packed fresh basil leaves, torn
- Grated Parmesan, for serving
Instructions
- Press [saute] on an Instant pot and heat oil. Add sausage and and cook sausage, breaking it up into tiny pieces with a spoon until no longer pink, about 5 minutes. Using a slotted spoon, transfer to a large bowl.
- Season pork with ½ tsp each salt and pepper and in batches, cook until browned on two sides; transfer to the bowl with sausage and repeat.
- Add carrots, onion and garlic to pot and cook, stirring often for 8 minutes. Add wine and cook for 2 minutes. Press [cancel].
- Return meat to pot, add tomatoes, milk, bay leaves and ¼ tsp. salt. Cover and lock the lid. Cook on high pressure for 30 minutes. Use natural release to release pressure.
- While the pressure releases cook pasta per pkg directions. Remove the lid, discard bay leaf and stir in basil. Toss with pasta and serve topped with Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
550
|
550
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 37 | 37 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 500 | 500 |
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