![]() ![]() This dish was super simple to prepare as I pretty much started it the same way I always do when I either make it in the oven or the crock pot. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat. If tomatoes are included, they are typically limited in quantity relative to the meat. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. ![]() The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. In the northern Italian regions, a ragù is typically a sauce of meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. Have you ever had a true ragout sauce before? No I’m not talking about that jarred spaghetti stuff either. Their recipe for Pork Ragout is really similar to mine but theirs cooks a bajillion times faster. I went out and bought a Pressure Cooker Cooking book and fell in love with it. Since the ribs were a huge success I decided to take one of my stand by dishes, Pork Ragout and see how I could make it in there. Okay seriously fall off the bone ribs in 20 minutes? Are you freaking kidding me?! Dude! No really… DUDE! This thing is amazing! Do you currently have one? If not then I’m telling you get this one as you will not regret it! Now I’ll be honest the instruction manual is lacking to say the least but if you have questions about it – cleaning, locking and so forth please let me know. The first dish I made with it were BBQ babyback ribs. Okay seriously I was floored by what all you can make in it! I mean seriously! All those years of missing out on pressure cooking! My next look was to see what exactly I can make it a pressure cooker as I genuinely had no clue. This particular one was rated really high and got rave reviews. Now since I had zero knowledge about pressure cooking I did some research online about this (yes while at the sale! Don’t you just love smart phones?!). I just didn’t want to not put one in my cart and then realize I wanted one only to find they sold out. If I wanted it I’d buy it but if I didn’t I’d put it back. Meaning I would walk around with it as I shopped. While I was at the sale I kept looking at this thing and even put it in my cart to ‘go for a ride’. Remember the All-Clad Factory Sale that they just had this past June? Well they had the Emeril by T-fal CY400052 Nonstick Dishwasher Safe Electric Pressure Cooker, 6-Quart there for $49! I told you that sale is insane! Before I go any further I should explain that T-Fal and Emmerilware is a sister company of All-Clad just like Krups. But this, cooking in a pressure cooker was a first for me. And even in the crock pot I’ve made this but that takes about 6 hours on low. Now I’ve made this a bunch of times in the oven but it takes a couple of hours as it’s a slow roast. I mean seriously look how amazing this looks (as she toots her own horn here!). THANKFULLY! This is the HOTTEST kitchen must have! Why do I say that? Then new technology came into play in the kitchen and the pressure cooker was a thing of the past. It’d hiss, spit out liquid or the lid would just blow off exploding food all over the walls. I for one can remember my Mom having one and that being the only item in the kitchen I was never ever allowed to touch or be near. They were big, bulky and scary as can be! There were no safety measures and more often than not people were getting burns from them. The latest kitchen item to have are electric pressure cookers. If anything I’d say they are becoming more and more a part of our cooking lifestyle. One thing that never really went away were crockpots. In the 80’s the microwave was the thing to have then today we barely use it (yeah!). In the mid 2000’s they became popular again and restaurants opened up serving nothing but fondue-d food. In the 70’s fondue pots were the next best thing. So it seems like what was once old and outdated is now the newest thing in the cooking industry. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around! Find the recipe card at the end of the post. ![]()
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