Spaghetti Sauce - cooking recipe

Ingredients

1/3 c. olive oil
3 lb. lean ground round
4 cloves garlic, minced
28 oz. can crushed tomatoes
1 c. red wine
2 tsp. tarragon
2 tsp. oregano
2 tsp. thyme
1 lb. pork sausage (regular)
3 medium yellow onions, chopped
16 oz. can mushroom stems and pieces
4 (6 oz.) cans tomatoes
2 tsp. marjoram
2 bay leaves
2 tsp. basil leaves
2 tsp. rosemary

Preparation

Warm olive oil in 8-quart pressure cooker.
Combine sausage and ground round and brown in olive oil.
Stir until no red or pink is visible in meat.
Add onions and garlic and continue to stir.
Add tomato sauce and crushed tomatoes.
Add all spices and stir well.
Add mushrooms with juice.
Add wine.
Continue to stir until sauce begins to boil.
Put pressure cooker lid on and bring up to pressure.
Reduce heat and cook for 45 minutes.
Remove from heat and let stand for 10 minutes.
Open pressure cooker and serve sauce over cooked spaghetti.
Will freeze well.
Great for one of those days when you get home late and don't know what to fix for dinner.