Directions:
- Brown the pancetta and pork in 4-quart or larger cooker.
- Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
- Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
- Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
- Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
- Turn off the heat.
- Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
- Serve over rice, pasta, or polenta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.7 Kcal (1385 kJ) | ||
| Calories from fat | 141.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.77g | 24% | |
|---|---|---|---|
| Cholesterol | 107.66mg | 36% | |
| Sodium | 369.83mg | 15% | |
| Potassium | 157.12mg | 3% | |
| Total Carbs | 5.31g | 2% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 30.92g | 62% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 214.7mg | 1193% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.76 Kcal (589 kJ) | ||
| Calories from fat | 60.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 24% | |
|---|---|---|---|
| Cholesterol | 45.82mg | 36% | |
| Sodium | 157.41mg | 15% | |
| Potassium | 66.88mg | 3% | |
| Total Carbs | 2.26g | 2% | |
| Sugars | 0.59g | 6% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 13.16g | 62% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 91.4mg | 1193% | |
| Calcium | 21.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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