Ok, here is the problem. I have found a hundred or more recipes online for spaghetti sauce cooked in the pressure cooker, the problem is…when I try it it BURNS! And as anybody knows burnt tomato products STINK and are terrible to get out of a pan. If this is possible how do you do it?
Pressure Cooker Spaghetti Sauce
This recipe ingredient list looks long, but it goes together very quickly. And the pressure cooker adds a wonderful depth of flavor so the sauce tastes like it simmered for hours.
INGREDIENTS:
1/2 lb. lean ground beef
1/2 lb. bulk Italian sausage
2 cups sliced fresh mushrooms
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
1/3 cup chopped fresh parsley
1 tsp. sugar
1 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
2 bay leaves
28 oz. can stewed tomatoes
6 oz. can tomato paste
6 cups hot cooked spaghetti
1 cup grated Parmesan cheese
PREPARATION:
In a 4- or 6-quart pressure cooker cook beef and sausage until brown. Remove meat with slotted spoon and drain off fat from cooker. Return meat to the cooker and add the mushrooms, onion, garlic, celery, parsley, sugar, oregano, crushed red pepper, bay leaves, stewed tomatoes, and tomato paste.
Lock lid in place. Bring cooker up to high pressure, then cook for 10 minutes. Bring pot of water to a boil at the same time and cook spaghetti until al dente according to package directions. Drain and, if necessary, keep warm by placing spaghetti in colander and placing colander over simmering water.
Quick-release the pressure and carefully remove lid. Remove bay leaves and serve sauce over spaghetti. Sprinkle with Parmesan cheese. Serves 6
http://busycooks.about.com/od/pastawithsaucerecipes/r/pcspaghettisauc.htm
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Are you looking for a recipe for Spaghetti sauce in a pressure cooker or are you looking for a way to clean the pan? In any case can I highly recommend that you consider joining my pressure cooker Yahoo group? Its at this URL:
http://groups.yahoo.com/group/PressureCookerRecipes/
We have over 3,500 members there that are willing to help. Ray
very low heat so what if it takes a day or so.
Not to mention a waste of your time & $$$. I don’t use a pressure cooker but I do cook my sauce in the oven on low 225 overnight uncovered in a stainless steel pan. I make it a little watery to account for the evaporation that occurs and get rave reviews for the depth of flavor that the slow cooking imparts to the sauce.
ha ha..your making the same mistake i used to make with mine…i used to burn every thing…then i figured out after you get your cooker up to pressure…turn the heat down to just low enough to keep pressure(usually between med-med hi)..mine has a little red button that pops up when its at pressure…so i cook at just hot enough to keep the button up…havent burnt anything in a long time…(i used to just leave it on high the whole time…lol)