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Pressure Cooker Spaghetti Meat Sauce| 1 | lb. | lean ground beef | | 1 | can(s) | diced tomatoes — (14 - 5 oz.) | | 1/2 | c. | water | | 1 | c. | chopped onion | | 1/2 | c. | chopped celery | | 1/2 | c. | diced green pepper | | 1 | clove(s) | garlic, minced | | 2 | tsp. | sugar | | 1 | tsp. | salt | | 1 | tsp. | parsley flakes | | 1/2 | tsp. | oregano | | 1/2 | tsp. | basil | | 1/4 | tsp. | thyme | | 1/8 | tsp. | red pepper | | 3 | drop(s) | hot pepper sauce | | 1 | can(s) | tomato paste — (6 oz.) |
| 1. | Turn heat selector to medium and brown beef. | | 2. | Stir in remaining ingredients except tomato paste. | | 3. | close cover securely. | | 4. | Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. | | 5. | Cool cooker at once. | | 6. | Stir in tomato paste and simmer, uncovered, to desired thickness. | | 7. | Serve sauce over spaghetti. |
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