Spaghetti Sauce

• 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

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

olive oil, lean ground round, garlic, tomatoes, red wine, tarragon, oregano, thyme, pork sausage, yellow onions, mushroom stems, tomatoes, marjoram, bay leaves, basil, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172300 (may not work)