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Pork and Mushroom Ragu with Green Olives and Warm Spices

Pork and Mushroom Ragu with Green Olives and Warm Spices

  • Makes
    4-6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Tip

Don’t chop the carrots too finely. Aim for ½-inch pieces to ensure they cook through fully yet retain their shape.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 8

    ounces cremini mushrooms, trimmed and roughly chopped

  • 3

    bay leaves

  • Kosher salt and ground black pepper

  • ¾

    cup dry red wine

  • 4

    medium garlic cloves, smashed and peeled

  • 1

    teaspoon ground cinnamon

  • ¼

    teaspoon ground allspice

  • 14½

    ounce can crushed tomatoes

  • 3

    medium carrots, halved and cut into ½-inch pieces

  • 2

    medium celery stalks, sliced ½ inch thick

  • ½

    cup chopped pitted green olives (see note)

  • 2

    pounds boneless pork shoulder, trimmed and cut into 1-inch chunks

Step 1

On 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.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the bay. Using a large spoon, skim off and discard the fat from the surface of the braise.

Stir in the remaining olives, slightly breaking up the meat and carrots to lightly thicken the sauce. Taste and season with salt and pepper.