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Ingredients
1/2 Pound lean ground beef
1/2 Pound bulk Italian sausage
2 Cups fresh mushrooms, sliced
1 Onion, chopped
3 Cloves garlic, minced
1/3 Cup fresh parsley, chopped
1 Teaspoon sugar
1 Teaspoon dried oregano leaves
1/4 Teaspoon crushed red pepper flakes
2 Bay leaves
1 (28 oz) Can stewed tomatoes
1 (6 oz) Can tomato paste
6 Cups hot cooked spaghetti
1 Cup grated Parmesan cheese
Instructions
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, celery, garlic, 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.