Recipe: Spaghetti Meat Sauce (Presto Pressure Cooker Manual, 2006)

SPAGHETTI MEAT SAUCE

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 (added last)
Hot cooked spaghetti (for serving)
Grated Parmesan cheese (optional, for serving)

Turn heat selector to medium and brown beef.

Stir in remaining ingredients except tomato paste. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

Stir in tomato paste and simmer, uncovered, to desired thickness.

Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.

CAUTION:
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006