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Pork and Mushroom Ragu with Green Olives and Warm Spices
This hearty ragu straddles the line between sauce and stew. All the ingredients—from the cremini mushrooms to the warm spices to the crushed tomatoes—combine for an amazing depth of flavor in the braise. Green olives, added both at the beginning and end of cooking, add a wonderful briny undertone that balances the ragu’s richness. Look for Castelvetrano olives, which are firm and meaty; they are sold in jars, or check the olive bar in the deli department. If not available, use any large jarred green olive; avoid canned olives, which tend to be soft and taste metallic. Toss the ragu with a chunky pasta shape such as ziti, spoon it over polenta or simply offer warm, crusty bread alongside. However you serve it, offer grated Parmesan cheese for sprinkling at the table.
tablespoons extra-virgin olive oil
ounces cremini mushrooms, trimmed and roughly chopped
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the mushrooms, bay and 1 teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 7 minutes. Stir in the wine, garlic, cinnamon and allspice, scraping up any browned bits, and bring to a boil. Cook, stirring occasionally, until the wine has reduced to a syrup, 5 to 7 minutes. Press Cancel, then stir in the tomatoes, carrots, celery, half of the olives and ½ teaspoon pepper. Add the pork and stir to combine, then distribute in an even layer.
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