Ingredients

• 1 Tablespoonextra-virgin olive oil
• 1 poundsweet and/or hot Italian sausage
• 1 smallyellow onion, diced
• 2 mediumscarrots, diced
• 2 celerysstalks, diced
• kosher salt
• 6 garlicscloves, minced
• ¼ cuptomato paste
• ½ cupBone Broth or chicken stock
• 84 ounceswhole San Marzano tomatoes drained
• 1 poundflank steak
• 2 poundsboneless pork country style ribs from the shoulder
• 2 driedsbay leaves
• 1 teaspoondried oregano
• ¼ teaspoonfreshly ground pepper
• ¼ teaspoonred pepper flakes
• ¼ cupchopped fresh basil
• ¼ cupchopped fresh Italian parsley

Directions

1. preheat pressure cooker
2. add olive oil
3. brown the sausages ( 5min per side)
4. transfer sausages to plate
5. add onions, carrots and celery and sprinkle of salt
6. sauce for 10-12 minutes until soft
7. add garlic
8. cook for 30 second
9. add tomato paste
10. cook 2-3 min
11. add broth and scrape off brown bits from bottom of pot
12. add canned tomatoes ( can puree if you want)
13. add all the meat to the pot
14. add bay leaves, salt, oregano, pepper and red pepper
15. cook on high in pressure cooker for 50 min
16. discard bay leaves
17. remove the meat
18. break down the meat
19. return meat to gravy.