Recipes
8 Baking Mistakes: How to Avoid and Fix Them — Advice from the Spring Baking Championship Judges
April 06, 2020
Ingredients
Sauce:
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 sausages
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, optional
Meatballs:
1 pound ground beef sirloin
1/2 cup grated Parmesan
1/4 cup plain breadcrumbs
1/4 cup milk
1/4 cup chopped fresh flat-leaf parsley
2 cloves garlic, grated
1 large egg
Kosher salt and freshly ground black pepper
Serving suggestions: pasta or polenta
Directions
Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker- 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 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 in to bite-sized 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.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
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