A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pressure Cooker Spaghetti Sauce
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Get the slow simmered taste of a great spaghetti sauce in only minutes using this pressure cooker method.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound lean ground beef
1/2 pound bulk Italian sausage
2 cups sliced mushrooms
1 onion, chopped
3 cloves garlic, minced
1/3 cup chopped fresh parsley
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 can (28 ounce size) stewed tomatoes, undrained
1 can (6 ounce size) tomato paste
directions
Set the pressure cooker to saute mode. Add the beef and sausage and cook, stirring frequently, until browned. Drain off any excess grease.
Add the remaining ingredients to the pressure cooker. Close and lock the lid. Set the pressure cooker to cook for 10 minutes. When the time is up, use the quick release method to release the steam.
Remove the bay leaves, adjust the seasoning as needed with salt and pepper, and serve the spaghetti sauce over pasta and with Parmesan cheese, if desired.
nutrition data
227 calories, 14 grams fat, 16 grams carbohydrates, 10 grams protein per serving.
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