Instant Pot Sunday Sauce Food
INSTANT POT SUNDAY SAUCE
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.
Provided by Food Network Kitchen
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- 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.
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- Prepare the Meatballs: Whisk together parmesan, dried minced onion, half-and-half, eggs, egg yolk, garlic, parsley, basil, and oregano in a large bowl until well combined. Add ground round, ground pork, salt, and pepper. Using your hands, mix just until combined. Stir in breadcrumbs just until incorporated. Shape mixture into 18 (2-inch) meatballs.
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- Prepare the Sauce: Heat oil in Instant Pot. Add onion and garlic, and cook, stirring occasionally, until onion is transluscent. Add crushed tomatoes, tomato puree, water, tomato paste, sugar, basil, salt, pepper, and bay leaf; stir until well combined. Add meatballs, and gently stir to coat. Cover with lid, and turn knob to seal position. Press “Manual” and “Adjust,” and set time to 25 minutes.
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