Pork Ragu

This is the first recipe I've made from this cookbook. Oh, how I loved this recipe! I'm such a big fan of braised meats. I appreciate turning less expensive cuts of meats into tender bite-size meals. This took 15 minutes for me to prep. That included deboning the country-style pork ribs (Whole Foods didn't have boneless). I have an electric pressure cooker, that I adore. It took about 10 minutes for the ragu to come to pressure, and then 20 minutes to cook. The sauce was a beautiful reddish brown color, had just the right amount of thickness. The background flavor of the red wine, with just a hint of red pepper flakes-- the garlic, the pasta, the tender meat... so delicious! This recipe is a keeper, for sure.