Sunday Gravy - Pressure Cooker

Source: Ready or Not Page 152 .gravy

Ingredients


14 g	extra-virgin olive oil
1 lb	Italian sausage
1	yellow onion
2 medium	carrots
2 stalks	celery
	kosher salt
6 cloves	garlic
60 g	tomato paste
120 g	bone broth
84 oz	whole San Marzano tomatoes
1 lb	flank steak
2 lb	boneless pork country style ribs
2	bay leaves
2 g	dried oregano
1 g	freshly ground pepper
1 g	red pepper flakes
15 g	chopped fresh basil
15 g	chopped fresh Italian parsley

1. Preheat pressure cooker.
2. Add 14g extra-virgin olive oil.
3. Brown 1lb Italian sausage (sweet and/or hot) (5min per side).
4. Transfer sausages to plate.
5. Add 1 yellow onion (diced), 2medium carrots (diced), and 2stalks celery (diced) and a sprinkle of kosher salt.
6. Sauce for 10-12 minutes until soft.
7. Add 6cloves garlic (minced).
8. Cook for 30 seconds.
9. Add 60g tomato paste.
10. Cook 2-3 min.
11. Add 120g bone broth and scrape off brown bits from bottom of pot.
12. Add 84oz whole San Marzano tomatoes (drained) (can puree if you want).
13. Add 1lb flank steak and 2lb boneless pork country style ribs to the pot.
14. Add 2 bay leaves (dried), salt, 2g dried oregano, 1g freshly ground pepper, and 1g red pepper flakes.
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 and stir in 15g chopped fresh basil and 15g chopped fresh Italian parsley.

4 days in fridge

6 months in freezer

source: Ready or Not Page 152

	14 g	extra-virgin olive oil
	1 lb	Italian sausage
	1	yellow onion
	2 medium	carrots
	2 stalks	celery
		kosher salt
	6 cloves	garlic
	60 g	tomato paste
	120 g	bone broth
	84 oz	whole San Marzano tomatoes
	1 lb	flank steak
	2 lb	boneless pork country style ribs
	2	bay leaves
	2 g	dried oregano
	1 g	freshly ground pepper
	1 g	red pepper flakes
	15 g	chopped fresh basil
	15 g	chopped fresh Italian parsley

1. Preheat pressure cooker.
2. Add 14g extra-virgin olive oil.
3. Brown 1lb Italian sausage (sweet and/or hot) (5min per side).
4. Transfer sausages to plate.
5. Add 1 yellow onion (diced), 2medium carrots (diced), and 2stalks celery (diced) and a sprinkle of kosher salt.
6. Sauce for 10-12 minutes until soft.
7. Add 6cloves garlic (minced).
8. Cook for 30 seconds.
9. Add 60g tomato paste.
10. Cook 2-3 min.
11. Add 120g bone broth and scrape off brown bits from bottom of pot.
12. Add 84oz whole San Marzano tomatoes (drained) (can puree if you want).
13. Add 1lb flank steak and 2lb boneless pork country style ribs to the pot.
14. Add 2 bay leaves (dried), salt, 2g dried oregano, 1g freshly ground pepper, and 1g red pepper flakes.
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 and stir in 15g chopped fresh basil and 15g chopped fresh Italian parsley.

4 days in fridge

6 months in freezer