Ingredients:
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Yellow/Brown Onion chopped
- 2 cloves Fresh Garlic minced
- 2 teaspoons Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Fennel Seeds crushed
- 1 teaspoon Sea Salt
- ¼ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Crushed Red Pepper Flakes
- ¼ cup Red Wine/Cabernet a good Cabernet!
- 28 ounces Diced Tomatoes
- 3 ounces Tomato Paste
- 15 ounces Tomato Sauce
- 2.5 cups Low Sodium Chicken Broth (or 2.5 cups water + 2.5 teaspoons Better than Bouillon Chicken Base) (or plain water)
- 1 teaspoon Light Brown Sugar
- Parmesan Rind chunk optional
- 1 pound Spaghetti broken in half or other Pasta
- 2 teaspoons Dried Parsley Flakes
Instructions
- Push Sauté or Browning function on Pressure Cooker. Allow it to fully heat.
- Add oil to cooking pot.
- Add onions and sauté for 2 minutes.
- Add garlic and sauté for 1 more minute.
- Add basil, oregano, fennel seeds, sea salt, crushed red pepper flakes and black pepper and give it a good stir.
- Pour in wine and deglaze cooking pot.
- Add diced tomatoes, tomato sauce and tomato paste and mix to combine.
- Turn off pressure cooker.
- Mix in chicken broth and brown sugar.
- Add spaghetti to sauce and push it into the sauce as much as possible.
- Drop in Parmesan rind (if you don’t have a rind, add about 1/8 cup of shredded Parmesan cheese. Not the powdered grated stuff, the real thing).
- Lock on lid and close pressure valve. Cook on high pressure (most machines default to high pressure) for 5 minutes.
- When Beep sounds, wait 5 minutes and then carefully release the rest of the pressure. You will need to do intermittent turns of the pressure valve to avoid anything from spitting out of the pot.
- Remove lid and stir in parsley flakes.
- With a fork or spaghetti server, separate any clumps which may have formed and mix in. The once clumped spaghetti will continue to soften as you are stirring, so don’t worry that it may be a bit firm when you first look.
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