Submitted by Richard Dean
Ingredients
•1/2 lb. lean minced beef
•1 lb. bulk Devonshire sausage
•4 sliced field mushrooms
•1 onion, chopped
•3 cloves garlic, minced
•2 stalks celery, chopped
•1/3 cup chopped parsley
•1 tsp. sugar
•1 tsp. dried oregano leaves
•1/4 tsp dried chillis
•2 bay leaves
•3 cans tomatoes
•3 tblsp tomoato puree
•6 cups hot cooked spaghetti
•1 cup grated Parmesan cheese
Instructions
In a pan brown off beef and sausage. Remove meat with slotted spoon and drain off and transfer to pressure cooker. Add the mushrooms, onion, garlic, celery, parsley, sugar, oregano, crushed red pepper, bay leaves, tomatoes, and tomato puree.
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
Attributes
- Main meals
- Dairy free