Pressure Cooker Italian Meat Sauce

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound ground pork or bulk Italian sausage meat
• 1 large onion (chopped)
• 3 garlic cloves (chopped)
• 1/2 cup full bodied red wine, such as merlot, Chianti or zinfandel
• 2 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 teaspoon whole fennel seeds
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1 28- ounce can crushed tomatoes
• 1 cup strained tomatoes (passata) or plain unsalted canned tomato sauce
• 2 tablespoons tomato paste
• 1/4 cup chopped fresh parsley or basil

Instructions

1. 1

   Press the "Saute" button on a 6-quart or larger pressure cooker and allow to preheat on high.

2. 2

   When the insert is heated, add 1 tablespoon of the olive oil and the pork. Cook the meat until is lightly browned and no longer pink, stirring occasionally to break up the meat. Drain any excess fat out of the insert, if desired.

3. 3

   Stir in the remaining olive oil along with the onion and garlic. Cook until fragrant, about 1 minute. Pour in the wine let in bubble for 2 minutes, then add the remaining ingredients.

4. 4

   Lock the lid in place and pressure cook on high for 15 minutes. Let the pressure release naturally.

5. 5

   Taste the sauce and season with more salt and pepper to taste. Stir in the parsley or basil and serve.