Quick Ragu (Instant Pot)

Lamb or pork, either works nicely.

2 pounds lamb or pork, cut into thick steaks
olive oil
salt and pepper

1 med onion, chopped
1 med carrot, chopped
1/4 c fennel stalks, chopped (I skip this unless I can find fennel)
1/4 c diced thick cut bacon (or pancetta)
1 tsp dried marjoram
1 tsp dried oregano
1/2 tsp baking soda
3 garlic cloves, minced
2 tbsp tomato paste
1/2 cup dry red wine
1 can (28 oz) San Marzano tomatoes, chopped
1/4 tsp red chili flakes


Brush steaks with olive oil and season with s & p.

In 1 tbsp olive oil, saute on high, about 3-4 minutes per side,until browned.  I do this in pairs.

Remove steaks and add onion through baking soda.  Cook about five minutes until tender.

Add garlic and tomato paste and stir for about 45 seconds.

Add wine and simmer for a minute.

Return meat and juices to pot, top with tomatoes and chili pepper flakes.  Pressure cook on HIGH for 30 minutes.  Natural release for 15 minutes, then release pressure.

Remove steaks and shred.  Bring sauce to a simmer using SAUTE function and remove any fat that pools.  Return meat to pot, season with salt and pepper.

Serve with fresh mozzarella.