Tuscan Ragu Pasta

Name: Tuscan Ragu Pasta
Prep time: 15 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 8 oz. sweet Italian sausage, casing removed; 2 tsp. extra-virgin olive oil; 2 1/2 lb. boneless pork shoulder, trimmed, cut into 1" chunks; 2 medium carrots, finely chopped; 1 medium onion, finely chopped; 3 cloves garlic, chopped; 1 c. dry red wine; 1 can (28 oz.) crushed tomatoes; 1/2 c. whole milk; 3 bay leaves; 1/2 c. packed fresh basil leaves, torn; 1 lb. pappardelle pasta, cooked; Grated Parmesan, for serving

By The Good Housekeeping Test KitchenPublished: Jan 24, 2017

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mike garten

Yields:

8 serving(s)

Active Time:

15 mins

Total Time:

1 hr 10 mins

Upgrade plain old spaghetti and sauce with a meat lover's ragu recipe.

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Ingredients

8 oz. sweet Italian sausage, casing removed
2 tsp. extra-virgin olive oil
2 1/2 lb. boneless pork shoulder, trimmed, cut into 1" chunks
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 cloves garlic, chopped
1 cup dry red wine
1 can (28 oz.) crushed tomatoes
1/2 cup whole milk
3 bay leaves
1/2 cup packed fresh basil leaves, torn
1 lb. pappardelle pasta, cooked
Grated Parmesan, for serving

Directions

1. Step 1In pressure-cooker pot on medium-high, cook sausage in oil 5 minutes or until fat has rendered, breaking up meat as it cooks. With slotted spoon, transfer to large bowl. Season pork all over with 1/2 teaspoon each salt and pepper.
2. Step 2In batches, add pork to pot; cook 4 minutes or until browned on two sides, turning once halfway through. Transfer pork to bowl with sausage. To pot, add carrots, onion and garlic; cook 8 minutes, stirring often. Add wine; cook 3 minutes.
3. Step 3Return meat to pot and add tomatoes, milk, bay leaves and 1/4 teaspoon salt. Cover and bring up to pressure on high. Reduce heat to medium-low, maintaining pressure. Cook 20 minutes. Remove from heat; let pressure release naturally.
4. Step 4Uncover cooker, discard bay leaves and stir in basil. Serve tossed with pasta, garnished with Parmesan.