Spaghetti Meat Sauce
Get the long simmered taste in a fraction of the time.
1 |
pound lean ground beef | |
1 |
14- to 15-ounce can diced tomatoes | |
1/2 |
cup water | |
1 |
cup chopped onion | |
1/2 |
cup chopped celery | |
1/2 |
cup diced green pepper | |
1 |
clove garlic, minced | |
2 |
teaspoons sugar | |
1 |
teaspoon salt | |
1 |
teaspoon parsley flakes | |
1/2 |
teaspoon oregano | |
1/2 |
teaspoon basil | |
1/4 |
teaspoon thyme | |
1/8 |
teaspoon red pepper | |
3 |
drops hot pepper sauce | |
| * * * * | ||
1 |
6-ounce can tomato paste |
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close cover securely. Place pressure regulator on vent pipe. COOK 8 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.
Makes 6 servings