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Simple Meat Sauce for Pasta |
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Obviously you don't have to do this in a pressure cooker; you can simmer the dish on the stove-top for 2–3 hours and it'll come out just fine, but if you do have a pressure cooker and are not afraid to use it, you can cut those three hours down to fifteen minutes.
Melt the butter in the pressure cooker and add the onion, carrot, celery, and garlic, cooking until they begin to soften.
Meanwhile, in another pot, brown the meat in a little olive oil over medium-high heat, breaking it up and pushing it about until it is no longer pink.
Pour off the fat and move the meat into the pressure cooker with the onions, carrot, celery, and garlic. Add the wine and reduce it by half.
If the tomatoes are whole, you can cut them up in the can with a pair of kitchen scissors, in any case, cut them into pieces.
Stir in the tomatoes and juice, tomato paste, bay leaf, salt, and pepper.
Lock on the lid, bring the cooker up to pressure and cook for 15 minutes.
Quickly reduce the pressure, remove the lid, and return the pot to the heat.
Serve over spaghetti or fettucine, with grated parmesan on top.