Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.
Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot.
Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cool" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure. Remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
Serve with your favorite pasta, zoodles, or mashed potatoes. See Note 4
Note 1: I use boneless country ribs. Country ribs on the bone can be used as well as boneless shoulder roast.
Note 2: Make sure you bring up all the brown bits at the bottom of the pot. Besides adding flavor this also prevents the "burn" message on the Instant Pot.
Note 3: Although fresh Parmesan Reggiano is optional, please don't leave it out, so delicious on top of the pork ragu! Mangia!