Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the meat in the butter. Add the onion and garlic. Cook for 2 minutes or until softened. Add the wine and cook for 2 more minutes. Add the broth, mustard, pepper and bay leaves. Season with salt.
Cover and select the Meat function. Set the machine to cook for 20 minutes.
Let the pressure release naturally (about 15 minutes). Remove the lid. Adjust the seasoning and remove the bay leaves. Using a potato masher, press to shred the meat (see note).
Meanwhile, in a pot of salted boiling water, cook the pasta until very al dente. Drain. Return the pasta to the pot.
Add the sauce, spinach and zucchini to the pot. Cook over medium heat for 2 minutes or until the pasta starts to absorb the sauce. Remove from the heat. Adjust the seasoning. Add the cheese and mix well.
This step can be done 2 to 3 days in advance, or the sauce can be frozen at this point.
The braised pork sauce can also be cooked in a slow cooker for 8 hours on Low.
The sauce freezes well.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.