PRESSURE COOKER: SPAGHETTI SAUCE

By tullyg33

Ingredients

• 1/4 c. olive oil or fat
• 1 1/2 lbs. beef, ground very fine
• 1 1/2 c. sliced onions
• 2-3 stalk celery, sliced thin
• 1 small clove garlic, chopped
• Parmesan cheese
• 1/2 c. green pepper, diced
• 1/2 c. mushrooms (optional)(if canned, add after pressure is reduced)
• 1 (6 oz.) can tomato paste
• 1 (8 oz.) can tomato sauce
• 1 (no. 2) can tomatoes
• SPICES:1 bay leaf; pinches of basil, thyme, oregano, rosemary, marjoram
• After cooking, taste. If it tastes too acidy, add sugar a spoonsful at a time till it tastes good to you.

Preparation

Step 1

Heat oil in pressure cooker pot, add meat and stir.

Add remaining ingredients.

Making sure gasket is secured in lid, place lid on pot and turn to secure seal.

Bring up pressure over high heat. After control starts jiggling, reduce heat so that control jiggles slowly.

Cook for 5 minutes.

Reduce pressure instantly under cold water.

Add canned mushrooms at this time. Stir.

Serve over a steaming plate of pasta, sprinkling with parmesan cheese.

Serves 5-6.