Tomato Marsala Sauce with Italian Sausage and Garlic Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Tomato Marsala Sauce With Italian Sausage And Garlic Pressure Cooker Recipe

Ingredients

Makes 10 cups, enough for 3 pounds pasta – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 1½ pounds ground beef
  • 1½ pounds pork or turkey Italian sausage, casings removed
  • 1 large white or yellow onion, finely chopped
  • 1 medium green bell pepper, seeded and chopped
  • 4 to 6 cloves garlic, to taste, peeled
  • 3 tablespoons chopped fresh basil
  • ½ teaspoon dried oregano
  • ½ cup dry Marsala
  • 1 (24-ounce) can crushed tomatoes
  • 1 (24-ounce) can plum tomatoes in juice, undrained
  • ½ cup water
  • salt and freshly ground black pepper

Method

  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
  2. Add the ground meat and sausage, breaking it up with a wooden spoon, and cook, stirring occasionally, until the meat is no longer pink and a dash browned
  3. Add the onion, bell pepper, and whole garlic and cook until the garlic softens, 3 to 4 minutes longer, then mash it into a paste against the side of the pot and stir it in
  4. Add the herbs and Marsala
  5. Bring to a boil and let boil for 30 seconds
  6. Add the crushed tomatoes, then the whole tomatoes and their juice, crushing the tomatoes with your hand as you add them to the pot
  7. Add the water
  8. Season with salt to taste and a few grinds of black pepper
  9. Stir to combine
  10. Close and lock the lid
  11. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 15 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Quick Release method
  17. Be careful of the steam as you remove the lid
  18. Stir the sauce and taste for salt and pepper
  19. Use or let cool completely and store in an airtight container in the refrigerator up to 4 days or the freezer up to 1 month

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