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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pressure Cooker Spaghetti Sauce

Makes: 6 servings
Serving size: 1 cup Yield: 6 cups
Prep 25 mins Cook 10 mins
Pressure Cooker Spaghetti Sauce
Ingredients
  • 1/2  pound  ground beef
  • 1/2  pound  bulk Italian sausage or bulk pork sausage
  • 2  cups  sliced fresh mushrooms (6 ounces)
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  sliced celery (1 stalk)
  • 2  cloves garlic, 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 28  ounce can  stewed tomatoes
  • 1 6  ounce can  tomato paste
  • 6  cups  hot cooked spaghetti or fettuccine (12 ounces uncooked)
Directions

1. In a 4- or 6-quart pressure cooker cook beef and sausage until brown. Remove meat. Drain off fat.

2. 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.

3. 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.

4. Quick-release the pressure. Carefully remove lid.

5. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 475,
  • Fat, total (g) 13,
  • chol. (mg) 45,
  • sat. fat (g) 5,
  • carb. (g) 65,
  • fiber (g) 3,
  • pro. (g) 24,
  • vit. A (RE) 144,
  • vit. C (mg) 28,
  • sodium (mg) 727,
  • calcium (mg) 50,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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