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Ингредиенты
- 1/4 c. Extra virgin olive oil
- 1 lrg Onion -- diced
- 4 x cloves Garlic -- chopped
- 1 lrg Carrot -- finely diced
- 1/4 lb Prosciutto -- diced
- 1 1/2 lb Grnd Beef, extra lean
- 1 lb Italian Sausage -- with fennel
- 2 c. Beef Broth, ready to eat
- 29 ounce Tomato Sauce
- 2 Tbsp. Marsala Wine
- 1/2 c. Green Bell Pepper -- diced
- 1/2 c. Italian Parsley -- chopped
- 2 Tbsp. Light Brown Sugar
- 1 1/2 tsp Salt
- 1/2 tsp Red Pepper Flakes
- 1 Tbsp. Oregano -- dry
- 2 tsp Basil -- dry
- 1 Tbsp. Rosemary -- dry
- 2 x Bay Leaves
Инструкции
- Heat oil in pressure cooker. Add in onion, garlic, carrot, and prosciutto and saute/fry in warm oil 3 min., stirring well. Add in beef and cook 2 min., 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. Throw away bay leaves. Cook over med-high heat, uncovered, 5 min. to reduce liquid and intensify flavor. Let stand 5 min.,then skim fat from surface.
- Chill for up to 5 days before using, or possibly freeze for 3 - 6 months.
