Pressure Cooker Spaghetti Sauce
pound ground beef
pound bulk Italian sausage or bulk pork sausage
cups sliced fresh mushrooms (6 ounces)
cup chopped onion (1 medium)
cup sliced celery (1 stalk)
cloves garlic, minced
cup snipped fresh parsley
teaspoon dried oregano, crushed
teaspoon crushed red pepper
28 ounce can stewed tomatoes
6 ounce can tomato paste
cups hot cooked spaghetti or fettuccine (12 ounces 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. Makes 6 main-dish servings (6 cups sauce).
From the Test Kitchen
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.
Nutrition Facts(Pressure Cooker Spaghetti Sauce)
- Per serving:
- 475 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 45 mg chol.,
- 727 mg sodium,
- 65 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet