Ingredients Jump to Instructions ↓

  1. 1/2 lb. lean ground beef

  2. 1/2 lb. bulk Italian sausage

  3. 2 cups sliced fresh mushrooms

  4. 1 onion, chopped

  5. 3 cloves garlic, minced

  6. 2 stalks celery, chopped

  7. 1/3 cup chopped fresh parsley

  8. 1 tsp. sugar

  9. 1 tsp. dried oregano leaves

  10. 1/4 tsp. crushed red pepper flakes

  11. 2 bay leaves

  12. 28 oz. can stewed tomatoes

  13. 6 oz. can tomato paste

  14. 6 cups hot cooked spaghetti

  15. 1 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a 4- or 6-quart pressure cooker cook beef and sausage until brown. Remove meat with slotted spoon and drain off fat from cooker. Return meat to the cooker and add the mushrooms, onion, garlic, celery, parsley, sugar, oregano, crushed red pepper, bay leaves, stewed tomatoes, and tomato paste.

  2. Lock lid in place. Bring cooker up to high pressure, then cook for 10 minutes. Bring pot of water to a boil at the same time and cook spaghetti until al dente according to package directions. Drain and, if necessary, keep warm by placing spaghetti in colander and placing colander over simmering water.

  3. Quick-release the pressure and carefully remove lid. Remove bay leaves and serve sauce over spaghetti. Sprinkle with Parmesan cheese. Serves 6


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