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source: Ready or Not Page 152
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# Sunday Gravy - Pressure Cooker

1. Preheat pressure cooker.
2. Add (14g)[extra-virgin olive oil].
3. Brown (1 lb)[Italian sausage] (sweet and/or hot) (5min per side).
4. Transfer sausages to plate.
5. Add (1)[yellow onion] (diced), (2 medium)[carrots] (diced), and (2 stalks)[celery] (diced) and a sprinkle of [kosher salt].
6. Sauce for 10-12 minutes until soft.
7. Add (6 cloves)[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 (84 oz)[whole San Marzano tomatoes] (drained) (can puree if you want).
13. Add (1 lb)[flank steak] and (2 lb)[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].

## Storage
4 days in fridge
6 months in freezer