Ingredients
3 tablespoons olive oil, divided 2 pounds boneless country-style pork ribs1 medium onion, chopped3 to 5 garlic cloves, minced2 cans (28 ounces each ) crushed or diced tomatoes1 can (6 ounces) Italian tomato paste3 bay leaves2 tablespoons chopped fresh parsley2 tablespoons chopped capers, drained1/2 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme1/2 teaspoon crushed red pepper flakes1/2 teaspoon salt1/2 teaspoon sugar1 cup beef broth1/2 cup dry red wine or additional beef brothHot cooked pastaGrated Parmesan cheese, optional
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add 2 Tbsp. olive oil. In batches, brown the pork on all sides. Remove and set aside.
Add remaining oil to pressure cooker; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Transfer meat to pressure cooker. Pour in broth and red wine; bring to a light boil. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
Discard bay leaves. Remove meat from pressure cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
