Press the "Saute" button on a 6-quart or larger pressure cooker and allow to preheat on high.
When the insert is heated, add 1 tablespoon of the olive oil and the pork. Cook the meat until is lightly browned and no longer pink, stirring occasionally to break up the meat. Drain any excess fat out of the insert, if desired.
Stir in the remaining olive oil along with the onion and garlic. Cook until fragrant, about 1 minute. Pour in the wine let in bubble for 2 minutes, then add the remaining ingredients.
Lock the lid in place and pressure cook on high for 15 minutes. Let the pressure release naturally.
Taste the sauce and season with more salt and pepper to taste. Stir in the parsley or basil and serve.
The recipe makes more than enough sauce for 1 pound of pasta.
This sauce freezes well for 1 month. Let the sauce cool and pack in containers before freezing.