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1
In a microwave-safe bowl, cover the porcini with 1 cup of water.
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2
Cover and microwave at high power for 1 minute, until the mushrooms are just softened.
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3
Drain, reserving the soaking liquid.
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4
Rinse and chop the mushrooms.
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5
In a large skillet, heat 2 tablespoons of the oil.
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6
Season the veal with salt and pepper and dust with the flour, tapping off any excess.
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7
Add half of the veal to the skillet and cook over moderate heat, turning once or twice, until browned, about 8 minutes.
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8
Transfer the veal to the pressure cooker.
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9
Repeat with the remaining 2 tablespoons of oil and veal.
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10
Add the carrot, onions, garlic, sage and porcini to the skillet and cook over low heat until slightly softened, about 2 minutes.
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11
Add the wine and vinegar and scrape up any browned bits stuck to the pan.
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12
Scrape the mixture into the pressure cooker.
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13
Add the stock and 1/2 cup of the porcini soaking liquid, stopping before you reach the grit at the bottom.
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14
Season lightly with salt and pepper and bring to a boil.
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15
Cover and close the pressure cooker according to the manufacturers instructions.
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16
Cook at moderately low heat, maintaining high pressure for 25 minutes.
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17
Gently release the pressure by depressing the valve or by running cold water over the top.
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18
Transfer the ragu to a bowl and serve over polenta, noodles or crusty bread.
