Pressure Cooker Spaghetti Sauce

Gather the ingredients.

In a 6 or 8-quart pressure cooker, cook the beef and sausage over medium heat until brown. Stir the meat often so it breaks up as it cooks.

Remove the meat with a slotted spoon and drain off the excess fat from the pressure cooker.

Return the meat to the pressure cooker and add the stewed tomatoes, tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.

Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.

Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook the pasta until al dente according to the package directions.

Drain the pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.

Use a natural or controlled release. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.

Serve the sauce over the cooked pasta. Sprinkle with the Parmesan cheese (if using).