Pressure Cooker Sunday Gravy Italian Ragu Sauce Over Pasta Recipe 425

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SUNDAY SAUCE



Sunday Sauce image

In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
2 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
  • Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

PRESSURE COOKER SUNDAY GRAVY, ITALIAN RAGU SAUCE OVER PASTA RECIPE - (4.2/5)



Pressure Cooker Sunday Gravy, Italian Ragu Sauce over Pasta Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 28

SAUCE:
2 tablespoons olive oil
1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions, chopped fine (about 2-cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves, minced or pressed through garlic press (about 4-teaspoons)
2 (28-ounce) cans crushed tomatoes
2/3 cup beef broth
1/4 cup fresh basil leaves, chopped
MEATBALLS:
2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
1/2 cup buttermilk (Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk.)
1/4 cup fresh parsley leaves, chopped
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
1/2 teaspoon table salt
1/4 teaspoon crushed red pepper flakes
1 pound meatloaf mix* (I used a combo of ground beef and pork)
2 ounces thinly sliced prosciutto, chopped fine
1 ounce Pecorino Romano, grated (about 1/2 cup)
1/2 cup olive oil
PASTA:
1 1/2 pounds spaghetti or linguine
2 tablespoons table salt
Grated parmesan cheese for serving

Steps:

  • Notes: I made the meatball mixture, first, since my pressure cooker time was 45 minutes. If using the stove top method, you will have 2-1/2 hours of time to make the meatballs-- which are absolutely delicious on their own! Note: Prosciutto and cheese are added to the meatball mixture to mimic the flavor of the brasciole. Sauce: Pressure cooker method: Do not preheat the oven, as you won't be using it. Using browning cycle, follow steps 1 to 6 (below). Traditional method: Adjust oven rack to lower- middle position and heat oven to 325°F Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven**. Cook until ribs are tender, about 2½ hours**. **Pressure cooker method: Once the meats have been browned, and the sauce made, cover and lock on the pressure cooker lid. Pressure cook on high for 45 minutes. In the meantime, prepare the meatballs. Meatballs: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Cook meatballs: Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Oven version: Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes. Pressure cooker version: When the pressure cooker beeps, release the pressure and carefully remove the lid. Skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Replace the lid, and lock it, and pressure cook for 3 minutes. Release the pressure and carefully remove the lid. Pasta: Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. To serve: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

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  • Heat the olive oil over medium-high heat (sauté mode adjusted to high in my Instant Pot) until the oil is shimmering. Start with the pork: sprinkle the pork with 1/2 teaspoon of salt, and then add it to the pot in a single layer. Sauté until the pork is browned on one side, about 4 minutes, then move the pork to a large bowl, leaving as much fat behind in the pot as possible. Next, the beef: sprinkle the beef with 1/2 teaspoon of salt, and then add it to the pot in a single layer. Sauté until the beef is browned on one side, about 4 minutes. Move the beef to the bowl with the pork, leaving behind as much fat as possible. Finally, the sausage. Add the Italian sausage to the pot in a single layer, and sauté until browned on one side, about 3 minutes. Move the sausage to the bowl with the pork and beef, again leaving behind as much fat as possible.
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  • Lock the lid and pressure cook at high pressure for 30 minutes in an electric PC, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. (You can quick release any pressure left over after 15 minutes if you’re in a hurry).
  • Carefully remove the lid on the pressure cooker – the steam will be hot. Ladle the Sunday Gravy over pasta and serve.


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