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. ---------------------------------------------------------------------------
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Ingredients
