Pressure Cooker Bolognese Sauce

Pressure Cooker Lasagna Casserole

Ingredients:

1 lb, lean ground beef

1 lb. Italian sausage

olive oil

2 carrots, diced

3 stalks celery, diced

1/2 onion, diced

5 cloves garlic, minced

1 T salt

1 T pepper

1 T Rosemary, minced

1 T dried Basil

1 T dried Oregano

1 T dried Thyme

1 T dried Parsley

1 28 oz can crushed tomatoes

3/4 c red wine

1/2 c beef stock

3 bay leaves

2 T butter

2 T parmesan cheese, grated

Spaghetti for serving, cooked

Directions:

1. Make sure insert is in Pressure cooker.

2. Turn Pressure Cooker on to saute function and let get hot.

3. Add olive oil, the add carrots, celery and onions and saute until softened

4. Add garlic and saute for 30 seconds longer

5. Add Salt, pepper, rosemary, basil, oregano, thyme, parsley, ground beef and Sausage. Saute until browned.

6. Add crushed tomatoes, and stir.

7. Deglaze pot with red wine, making sure no food is stuck to the bottom.

8. Saute for a couple of minutes reducing wine.

9. Add beef stock and bay leaves.

10. Lock lid in place, set to sealing, the cook at high pressure for 12 minutes.

11. When cook time is completed, use quick release to release pressure.

12. Add butter and parmesan and stir to melt.

13. Serve over hot spaghetti.

NOTE: This freezes well. You can also serve this over spaghetti squash for a lower carb option.