Pressure Cooker Spaghetti Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Ground beef
1/2 lb	227g / 8oz	Bulk Italian sausage
		= (or bulk pork sausage)
2 cups	474ml	Sliced fresh mushrooms - (6 oz)
1/2 cup	31g / 1.1oz	Chopped onion - (1 medium)
1/2 cup	55g / 1.9oz	Sliced celery - (1 stalk)
2		Garlic cloves - minced
1/3 cup	78ml	Snipped fresh parsley
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Dried oregano - crushed
1/4 teaspoon	1.3ml	Crushed red pepper
2		Bay leaves
1		Stewed tomatoes - (28 oz)
1		Tomato paste - (6 oz)
6 cups	1422ml	Hot cooked spaghetti or fettuccine - (12 oz uncooked)

Recipe Instructions

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%.

Source:
Better Homes and Gardens at http://www.BHG.com

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