Tuesday, March 1, 2011

Pressure Cooker Spaghetti Sauce

Okay, this one's not completely from scratch but I think it's been modified enough to be called 'homemade'. I had about 30 minutes to get dinner on the table and usually I simmer my spaghetti sauces a while but given the time crunch I made it with my pressure cooker. Chopped a couple onions and mushroom (didn't even saute them first), put them into the pressure cooker with some minced garlic, bay leaves, italian seasoning, black pepper, and a couple cans of commercial spaghetti sauce. PC-timed it for 10 minutes and let it naturally release steam for about 10 minutes while the pasta was being cooked and then quick released it when the pasta was done. The sauce came out pretty good, except it was a little runny, I guess because it didn't get to evaporate some of the liquid, being in a fully enclosed pan and all. It thickened up a little the next morning though. Very simple and easy way to make spaghetti sauce without all the mess (that I experience, not sure about the rest of you...) that happens when I open the lid to stir during the simmer stage. And since I have an electric PC, I really enjoyed the Keep Warm feature.

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