Pressure Cooker Spaghetti Sauce

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.

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.

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