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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the pancetta and pork 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	1/4	cup	diced	806.9352	0.0	179.5204	4.5333
pork stew meat	2	lb	cut	806.9352	0.0	179.5204	4.5333
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
carrot	1		diced	52.48	12.2624	1.1904	0.3072
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red wine	1	cup		-	-	-	-
tomato sauce	1	can		-	-	-	-
italian seasoning	2	teaspoons		806.9352	0.0	179.5204	4.5333
bay leaf	1			-	-	-	-
salt pepper				806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.