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Pressure Cooker Spaghetti Sauce

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Ground beef

  2. 1/2 lb 227g / 8oz Bulk Italian sausage

  3. (or bulk pork sausage)

  4. 2 cups 474ml Sliced fresh mushrooms - (6 oz)

  5. 1/2 cup 31g / 1.1oz Chopped onion - (1 medium)

  6. 1/2 cup 55g / 1.9oz Sliced celery - (1 stalk)

  7. 2 Garlic cloves - minced

  8. 1/3 cup 78ml Snipped fresh parsley

  9. 1 teaspoon 5ml Sugar

  10. 1 teaspoon 5ml Dried oregano - crushed

  11. 1/4 teaspoon 1 1/3ml Crushed red pepper

  12. 2 Bay leaves

  13. 1 Stewed tomatoes - (28 oz)

  14. 1 Tomato paste - (6 oz)

  15. 6 cups 1422ml Hot cooked spaghetti or fettuccine - (12 oz uncooked)

Instructions Jump to Ingredients ↑

  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.

  6. This recipe yields 6 main-dish servings (6 cups sauce).

  7. 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%.

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