More that just sharing recipes, my hope is that those of you who want to try your hand at pressure cooking will learn to adapt your own recipes for the pressure cooker. I’m going to share how I do spaghetti sauce in the pressure cooker. If I were doing this in a regular pot, I would simmer it for several hours, add meatballs and then cook it for another half hour or so. In the pressure cooker, I make meat sauce instead of meatballs.
For this recipe, I used the 3.5 liter Kuhn Rikon. One pound of ground beef was browned. A chopped onion and several cloves of chopped garlic were added.
Next, about a cup of parsley was added. I didn’t even chop it because I will use the immersion blender to blend everything up. Chad would die if he saw a tomato in the spaghetti sauce, though he knows they’re in there — he does not want to bite into even a tiny piece of tomato.
Then I added 2 quarts of home canned tomatoes. While we’re talking about tomatoes . . just look at those rascals. Do you ever open a can of storebought tomatoes that look like these? When I open a jar of tomatoes, I always grab myself a little chunk of tomato and they taste just like fresh off the vine! In fact, we sometimes drain these and use them in a salad and they’re great! They’re too liquidy to use on a sandwich but they do work great in a salad.
So, I added the tomatoes, liquid and all. At this point, I put the lid on, and bring the pressure up to high and cook 10 minutes. Then I let the pressure fall on its own.
Taste the sauce to see if it needs salt. The home canned tomatoes have salt and I usually don’t have to add more salt. Add whatever spices you like. I added fennel seed, oregano, and basil. I added a few squirts of tomato paste. We’re not big tomato paste fans and usually about a tablespoon or two is all we use so, even though buying it in tubes is more expensive, it’s cost effective since one tube lasts us a long time. Also add a tablespoon or so of brown sugar.
Simmer, with the lid off, for about 15 minutes for the spices to blend, stirring often. NOTE: Since I’m using home canned tomatoes, there’s a lot of liquid in my sauce and some of that will cook off during those 15 minutes. If using storebought canned tomatoes, you may need to add a little water, or simmer less time. Watch closely to be sure the sauce doesn’t scorch. I have not had a problem with scorching, but some have. It may have to do with the difference in the liquid in my tomatoes.