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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, finely diced
1/4 lbs prosciutto, diced
1 1/2 lbs ground beef, extra lean
1 lbs Italian sausage, with fennel
2 cups beef broth, ready to eat
29 oz tomato sauce
2 tbsp marsala wine
1/2 cup green bell pepper, diced
1/2 cup italian parsley, minced
2 tbsp brown sugar
1 1/2 tsp salt
1/2 tsp red pepper flakes
1 tbsp oregano, dried
2 tsp basil, dried
1 tbsp rosemary, dried
2 bay leaves
Heat oil in pressure cooker. Add onion, garlic, carrot, and prosciutto and sauté in hot oil 3 minutes, stirring well. Add beef and cook 2 minutes, stirring to break up meat. Stir in remaining ingredients. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 min. Release pressure according to manufacturer's directions. Remove lid. Stir sauce well. Discard bay leaves. Cook over med-high heat, uncovered, 5 minnutes to reduce liquid and intensify flavor. Let stand 5 minutes, then skim fat from surface. Refrigerate for up to 5 days before using, or freeze for 3 - 6 months.
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HEARTY ITALIAN MEAT SAUCE
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Category: Sauces - Miscellaneous
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 large onion, diced
4 cloves garlic, minced
1 large carrot, finely diced
1/4 lbs prosciutto, diced
1 1/2 lbs ground beef, extra lean
1 lbs Italian sausage, with fennel
2 cups beef broth, ready to eat
29 oz tomato sauce
2 tbsp marsala wine
1/2 cup green bell pepper, diced
1/2 cup italian parsley, minced
2 tbsp brown sugar
1 1/2 tsp salt
1/2 tsp red pepper flakes
1 tbsp oregano, dried
2 tsp basil, dried
1 tbsp rosemary, dried
2 bay leaves
Heat oil in pressure cooker. Add onion, garlic, carrot, and prosciutto and sauté in hot oil 3 minutes, stirring well. Add beef and cook 2 minutes, stirring to break up meat. Stir in remaining ingredients. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 min. Release pressure according to manufacturer's directions. Remove lid. Stir sauce well. Discard bay leaves. Cook over med-high heat, uncovered, 5 minnutes to reduce liquid and intensify flavor. Let stand 5 minutes, then skim fat from surface. Refrigerate for up to 5 days before using, or freeze for 3 - 6 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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