Your Sundays just got more relaxing! No more standing over the stove babysitting Sunday’s classic meaty tomato ”gravy” to serve over pasta or polenta. This sauce is fully loaded with pork, beef, sausage and meatballs, and might become a family tradition that’ll still leave you time to enjoy Sunday Funday.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 2 bone-in beef short ribs (about 2 pounds)
- 2 country-style pork ribs (about 1 pound)
- 1 large onion, finely chopped
- 6 cloves garlic, finely chopped
- 1/2 cup tomato paste
- 1/2 cup dry red wine
- One 28-ounce can whole peeled tomatoes
- 4 links sweet or hot Italian sausage
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, optional
- 1 pound ground beef sirloin
- 1/2 cup grated Parmesan
- 1/4 cup plain breadcrumbs
- 1/4 cup milk
- 1/4 cup chopped flat-leaf parsley
- 2 cloves garlic, grated
- 1 large egg
- Kosher salt and freshly ground black pepper
- Serving suggestions: pasta or polenta
Instructions
- For the sauce: Add the oil to a 6-quart Instant Pot® and set to saute (see Cook’s Note). Add the short ribs and brown well. Transfer to a plate, then add the pork ribs and brown well. Transfer to a plate. Add the onions and garlic and cook, stirring often, until the onions are golden and the garlic is soft, about 5 minutes. Add the tomato paste and stir well to coat all the onions. Pour in the wine and scrape up any browned bits on the bottom of the pot. Bring to a boil and let cook until reduced by half, about 2 minutes.
- Stir in the tomatoes, then add the beef, pork, sausages, 1 tablespoon salt, several grinds of black pepper and a pinch of red pepper flakes if using.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on manual high setting for 50 minutes.
- For the meatballs: Meanwhile, combine the sirloin, Parmesan, breadcrumbs, milk, parsley, garlic, egg, some salt and a few grinds of pepper in a medium bowl and mix well with a wooden spoon. Form into 1- to 2-inch balls.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Carefully remove the beef, pork and sausage. Skim any excess fat from the sauce and discard. When cool enough to handle, remove and discard any bones and excess fat from the meat. Chop the meat and sausage into bite-size pieces. Return the meat to the sauce and add the meatballs to the pot. Seal the pot and cook at manual high pressure for 5 minutes.
- After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Season with salt and pepper. Serve over pasta or polenta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 940 |
| Total Fat | 61 g |
| Saturated Fat | 24 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 49 g |
| Cholesterol | 200 mg |
| Sodium | 1163 mg |
Reviews
So when making this definitely brown in another dish & spray with PAM so you don’t get the burn alarm. I added Italian seasoning to mine and skipped the sausage. Tasted great.
This is not a review, but I’m 80 yrs old and having a problem getting the 31 recipes. Each page has a different picture but the same pasta sauce directions for all 31 recipes. What am I doing wrong?
This recipe is not great. The issues with the sauce burning on the bottom of the pot and setting off the food burn alarm are real. I’ve tried this recipe twice, and both times I had to pour the sauce out, scrape the bottom, and pour the sauce back in four times before it would actually cook. The sauce is delicious, but it’s not suitable for an instant pot.
Pretty good. Great for a big family dinner
This recipe is very good but a word of caution. If using hot Italian sausage, expect it to be really hot! The Instant Pot really brings out the hot way more than simmering the sauce. It was quite spicy and if I you have small children at home I would choose the sweet.
Has become a family favorite and go to recipe! I’ve made it several times and learned to add a bit of water to prevent burn error. Also calls for more salt needed so adjust that down a bit.
I made this recipe a few weeks ago. We didn’t care for this at all. This must have went to “burn” 5 times before I got it to count down. The flavor, thinking it would be amazing,was not great. This is something I will pass on & stick to my regular way of making a great sauce.
I’ve made this a few times and it is delicious. I leave out the ribs (just so I don’t have to buy so much meat) and it’s delicious. One thing you’ll notice with the instant pot is that it might say “burn” while cooking. This is actually an error- the acidity of the tomatoes will trigger this. Just stop it, add about a quarter cup of water, and start again. It might happen a couple times but don’t be alarmed.
This recipe was excellent !! We will definitely make this for our family celebration after quarantine !! Delicious !
Excellent fame