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Pressure Cooker Spaghetti Sauce

1/2 pound ground beef
1/2 pound bulk Italian sausage or bulk pork sausage
2 cups sliced fresh mushrooms (6 ounces)
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 rib)
2 cloves garlic, minced
1/3 cup snipped fresh parsley
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
2 bay leaves
28-ounce can stewed tomatoes
6-ounce can tomato paste
6 cups hot cooked spaghetti or fettuccine (12 ounces uncooked)

In a 4- or 6-quart pressure cooker cook beef and sausage until
brown. Remove meat. Drain off fat.

Return meat to the cooker and add the mushrooms, onion, celery,
garlic, parsley, sugar, oregano, crushed red pepper, bay leaves,
stewed tomatoes, and tomato paste.

Lock lid in place. Place pressure regulator on vent pipe (if you
have a first generation cooker). Over high heat, bring cooker up
to pressure. Reduce heat just enough to maintain pressure and
pressure regulator rocks gently; cook for 10 minutes.

Quick-release the pressure. Carefully remove lid.

Remove bay leaves. Serve over spaghetti. Makes 6 main-dish servings
(6 cups sauce).

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