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Nancy's Kitchen - Tried and Tested Recipes
Electric Pressure Cooker Meat Sauce for Pasta Recipe


















Electric Pressure Cooker Meat Sauce for Pasta Recipe

Ingredients
2-3 tablespoons good quality olive oil
2 pounds lean ground beef
-1/2 cups chopped onion
3/4 cup finely chopped carrot
1/3³ cup finely chopped celery
2 cloves garlic, peeled
2 teaspoons basil
1/2 cup dry wine (red or white)
3 cans (14-15 ounces each) diced
tomatoes
1 can (6-ounce) tomato paste
(salt free if available)
1/2 cup water
1 bay leaf
1 teaspoon kosher salt

Directions
Add 1 tablespoon of the oil to the cooking pot of the electric pressure cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the cooking pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add the tomatoes, tomato paste, water, bay leaf, and salt to the cooking pot and stir. Return the ground beef and any accumulated juices to the cooking pot. Turn off.

Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving.

Serve with your favorite pasta and freshly grated Parmesan cheese.
Jackie





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