MUSHROOM PORK RAGOUT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
PRESSURE-COOKER MUSHROOM PORK RAGOUT
Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory., Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm. , In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting , and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
Nutrition Facts : Calories 387 calories, Fat 8g fat (2g saturated fat), Cholesterol 119mg cholesterol, Sodium 613mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 43g protein. Diabetic Exchanges
PRESSURE-COOKER SPICY PORK AND SQUASH RAGU
This recipe is a marvelously spicy combo perfect for cooler fall weather-so satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
PRESSURE COOKER PORK PUTTANESCA RAGù
Inspired by puttanesca sauce, this braised pork ragù combines rich pork shoulder with the bright flavors of capers, olives and tomato. Those wary of anchovies can relax; the finished dish doesn't taste overtly fishy. The anchovies dissolve into the sauce, providing a subtly savory note. Tomato-based sauces can trigger the burn warning in some pressure cookers. To avoid that, this recipe calls for more liquid than you would typically need, and finishes with a quick simmer to reduce the sauce to a thicker consistency. Find a slow-cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, meat, pastas, main course
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, trim and discard the large pieces of fat from the pork shoulder, then cut the meat into 4 or 5 large chunks. Place the pork in a bowl and season it generously with salt and pepper.
- Using the sauté setting, heat the olive oil in a 6- to 8-quart pressure cooker. Add the garlic and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 2 minutes. (If it looks like it's getting too dark, or you get a warning on the display, turn off the heat while cooking the tomato paste. Turn the heat back on when you add the wine.)
- Stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point; anchovies, olives and capers can be quite salty.) Stir in the wine, 2 cups water and the tomatoes with their juices, crushing the tomatoes with your hands if using whole. Turn off the sauté setting and stir in the pork. Close the lid and cook on high pressure for 80 minutes.
- Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. Carefully transfer the pork to a medium bowl, and coarsely shred. Using the sauté setting, let the ragù simmer, stirring occasionally, until thickened. Skim the excess fat, if desired. Add the shredded meat back to the pot, then add the lemon juice and parsley and gently stir to combine. Taste and add more red-pepper flakes or salt if necessary. Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle. Top with Parmesan, to taste.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 794 milligrams, Sugar 8 grams
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