Neapolitan Ragù

Method

1. Cut the pork ribs, shoulder, and coppa into stew-sized pieces.
2. In a pressure cooker (such as the Vario Pro), add a drizzle of olive oil.
3. Brown the meat directly in the pot, turning until well seared.
4. Add the chopped onions and let them stew with the meat.
5. Pour in the red wine and let it reduce by half.
6. Add the triple concentrated tomato paste and mix well.
7. Add a little water to rinse the tomato paste container and pour it in.
8. Close the pressure cooker securely, locking the lid as per manufacturer instructions.
9. Cook under pressure for 1.5 hours.
10. Release the pressure and serve the ragù with pasta or as desired.