A delightful and hearty pork ragu recipe, perfect for a comforting meal.
Heat the pressure cooker over medium heat and add the diced pancetta.
Ensure the pancetta is crispy for added flavor.
Add the pork shoulder pieces and brown them on all sides.
Don't overcrowd the pot; brown in batches if necessary.
Remove excess fat from the cooker, then add the chopped onion, carrot, and minced garlic. Sauté until softened.
Stir frequently to prevent sticking.
Pour in the red wine and let it reduce by half, scraping the bottom of the cooker to deglaze.
This step enhances the depth of flavor.
Add the tomato sauce, bay leaf, Italian seasoning, salt, and pepper. Stir to combine.
Ensure the bay leaf is submerged for even flavor distribution.
Lock the lid of the pressure cooker and bring to high pressure. Cook for 8 minutes.
Follow your pressure cooker's instructions for safety.
Allow the pressure to release naturally, then open the lid carefully.
Tilt the lid away from you to avoid steam burns.
Remove the bay leaf and break up the pork into bite-sized pieces using a wooden spoon.
Leave some larger chunks for texture.
Serve the ragu over your choice of pasta, polenta, or rice.
Garnish with freshly grated Parmesan cheese for added flavor.
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