Lamb Ragu (pressure Cooker)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/4 cup pancetta, diced
• 2 lbs lamb stew meat, cut in 1 1/2 inch cubes
• 1 medium yellow onion, diced
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 cup red wine (not cooking wine)
• 1 (15 ounce) can tomato sauce
• 2 teaspoons italian seasoning
• 1 bay leaf
• salt and pepper

Recipe

• 1 brown the pancetta and lamb in 4-quart or larger cooker.
• 2 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.
• 3 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.
• 4 cover the meat with tomato sauce. do not stir.lock the lid in place.
• 5 over high heat bring to high pressure. reduce the heat just enough to maintain high pressure and cook for 8 minutes.
• 6 turn off the heat.
• 7 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.
• 8 serve over rice, pasta, or polenta.