Pressure Cooker Spaghetti Sauce
1/2 pound ground beef
1/2 pound bulk Italian sausage
= (or bulk pork sausage)
2 cups sliced fresh mushrooms - (6 oz)
1/2 cup chopped onion - (1 medium)
1/2 cup sliced celery - (1 stalk)
2 garlic cloves – minced
1/3 cup snipped fresh parsley
1 teaspoon sugar
1 teaspoon dried oregano – crushed
1/4 teaspoon crushed red pepper
2 bay leaves
1 can stewed tomatoes - (28 oz)
1 can tomato paste - (6 oz)
6 cups hot cooked spaghetti or fettuccine – (12 oz
uncooked)
In a 4- or 6-quart pressure cooker cook beef and sausage until
brown. Remove meat. Drain off fat.
Return meat to the cooker and add the mushrooms, onion, celery,
garlic, parsley, sugar, oregano, crushed red pepper, bay leaves,
stewed tomatoes, and tomato paste.
Lock lid in place. Place pressure regulator on vent pipe (if you
have a first generation cooker). Over high heat, bring cooker up to
pressure. Reduce heat just enough to maintain pressure and pressure
regulator rocks gently; cook for 10 minutes.
Quick-release the pressure. Carefully remove lid.
Remove bay leaves. Serve over spaghetti.
This recipe yields 6 main-dish servings (6 cups sauce).
Nutritional facts per serving: calories 475; total fat 13g;
saturated fat 5g; cholesterol 45mg; sodium 727mg; carbohydrate
65g; fiber 3g; protein 24g; vitamin A 14%; vitamin C 47%;
calcium 5%; iron 35%.
Comments: Here’s a homemade spaghetti sauce you can enjoy anytime.
Use Italian sausage for a robust flavor.
Make-Ahead Tip: Prepare sauce. Cool, cover, and chill up to 24
hours. Reheat on rangetop before serving. Or, transfer to 1 1/2-
to 2-quart freezer container. Seal, label, and freeze up to 1
month. Thaw overnight in refrigerator and reheat.
B-man 