Just like a full-flavored 'Sunday sauce' but in a fraction of the time, this Instant Pot Pork Ragu is a long-time favorite in our house. Meaty flavor with savory depth from the rosemary, this sauce is perfect tossed with pasta or spooned over polenta. It's not necessarily traditional, but we also love this over risotto. It's gluten-free, dairy-free, and freezer-friendly!
3poundspork shouldertrimmed and cubed into 2" cubes
2cupsdiced yellow onions1/4" dice
1cupdiced carrots1/4" dice
1cupdiced celery1/4" dice
2clovesgarlicminced
3tbspminced fresh rosemaryleaves only, discard the woody stems
1cupdry white winenot sweet, it can be omitted, add 1 cup chicken broth.
2cupslow-sodium chicken broth
1tspsea saltplus more to taste after the cooking time
1/2tspfreshly ground black pepper
28ouncesfire roasted tomatoeswhole or diced, blended briefly to create a chunky tomato sauce
Optional Cauliflower Polenta: (6-8 servings)
8cupsriced cauliflower1 1/2 pounds, see notes
2tbspgheeor olive oil
1clovegarlicminced
1cupcoconut milk from the can
1/2tspsea saltor to taste
1tbs[tapioca starchmixed with 2-3 Tablespoons water to dissolve
Optional Grated Parmigiano Reggiano
Instructions
Brown the cubed pork in 3 batches in the Instant Pot using the sauté function. Or brown the pork in a large Dutch oven on the stovetop over medium-high heat.
When the pork is browned, cook the onions, carrots, and celery until barely softened, 2 minutes.
Add the garlic, rosemary, and deglaze with the white wine. Scrape up the browned bits from the bottom of the Instant Pot or Dutch oven. Then add the chicken stock, sea salt, pepper, and blended tomatoes.
Secure the lid, set the valve to sealing, and select pressure cook for 1 hour. When the cooking time is done, use the quick-release function.
When the pressure is fully released and the Instant Pot is safe to open, stir the sauce to break up the meat, a potato masher works well for this.
Season to taste with sea salt and more pepper if desired. Serve immediately with your choice of sides, the Cauliflower 'Polenta' directions are below.
If you're cooking this in a Dutch oven, place the covered Dutch oven into the oven preheated to 300ºF and bake braising the pork until fall-apart tender, about 2.5 hours.
For the Cauliflower 'Polenta', sauté the riced cauliflower in the ghee or olive oil until partially translucent. Add the minced garlic, coconut milk, and sea salt. Partly cover the pan and simmer until the cauliflower is very soft. Carefully spoon 3/4 of the cooked cauliflower mixture into a food processor and process until almost smooth.
Place the processed cauliflower mixture back into the pan with the remaining 1/4 of the mixture. Then add the tapioca mixed together with water. Bring the mixture to a boil and cook just until it thickens. Season to taste with sea salt and serve.
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Notes
Slow Cooker Instructions:To make this in the slow cooker, brown the meat on the stovetop, then add the veggies, garlic, and rosemary to the pan. Cook, stirring constantly for 2-3 minutes. Then, place everything for the pork ragu in a large slow cooker and cook on low for 8 hours or until the meat is falling apart and tender. Proceed with the rest of the recipe as directed.