Pressure Cooker Italian Meat Sauce Recipe

Made this thick, meaty pasta sauce in minutes in an electric pressure cooker. It tastes like a homemade Italian Sunday sauce simmering all day. 

– 3 tablespoons (45 ml) extra-virgin olive oil – ▢1 pound (500 g) ground pork or bulk Italian sausage meat – ▢1 large onion, chopped – ▢3 garlic cloves, chopped – ▢1/2 cup (125 ml) full bodied red wine, such as merlot, Chianti or zinfandel – ▢2 teaspoons kosher salt – ▢1 teaspoon granulated sugar – ▢1 teaspoon whole fennel seed – ▢1/2 teaspoon freshly ground black pepper – ▢1/2 teaspoon crushed red pepper – ▢1 28- ounce (822 ml) can crushed tomatoes – ▢1 (250 ml) cup strained tomatoes (passata) or plain unsalted canned tomato sauce – ▢2 tablespoons (28 g) tomato paste – ▢1/4 cup (5 g) chopped fresh parsley or basil

INGREDIENTS

If your pressure cooker is at least 6 quarts, press the "Saute" button and let it heat up on high.

INSTRUCTIONS

STEP 1

Put the pork and 1 tablespoon of olive oil into the insert once it is hot.

STEP 2

Stir the meat every so often to break it up as it cooks until it's lightly browned and no longer pink. If you want to, you can drain any extra fat out of the insert.

STEP 3

Add the onion and garlic to the bowl with the rest of the olive oil. This will take about one minute of cooking. 

STEP 4

Add the wine and let it bubble for two minutes. Then add the rest of the ingredients.

STEP 5

Turn the heat up to high and lock the lid in place. Cook for 15 minutes. Let the pain go away on its own.

STEP 6

Add more salt and pepper to taste after tasting the sauce. Add the basil or parsley and mix it in. Then serve.

STEP 7

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