This Sauce Has Balls

My husband, although his Mother was 100% Italian, doesn’t care for much sauce on his pasta.  I, on the other hand, love a thick meaty sauce, no matter what style noodle (even gluten free) we are eating.

I’m in the mood for spaghetti which means sauce that’s nice and meaty, with extra spicy balls for good measure.  Just the way I like it.  😉

Hearty Pasta Sauce with Balls

• 1 lb  Fresh Ground Pork Sausage
• 1 lb  Fresh Ground Sirloin (90/10 or 85/15)
• 1 1/2 TBLS Salt-Free Garlic & Herb Blend Seasoning (Mrs Dash or McCormick Perfect Pinch)
• 1 tsp Ground Black Pepper
• 2 tsp Dried Oregano
• 2 tsp Crushed Red Pepper Flakes
• 1 TBLS Garlic Powder
• 1/4 Cup Grated Parmesan Romano Cheese
• 1 TBLS Olive Oil

1. In stand mixer, combine the pork and beef.
2. Add the spices and cheese and mix until well combined.
3. Pre-heat 1 TBLS Olive Oil in the pressure cooker pan. Set the machine to the Brown.
4. Remove 1/2 of the meat mixture from the bowl and place in pressure cooker pan set to Brown.  Cook with the lid open, stirring to break the meat up, for 5-7 minutes then remove and drain off the fat.
5. Replace pan on pressure cooker base and set to the Brown setting.
6. Add the following to the pan, in order:

• 1 TBLS Olive Oil
• 3 Stalks Celery, finely diced
• 1/2 Medium Onion, chopped
• 1 Green Bell Pepper, chopped
• 2 Cloves Garlic, chopped
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1 tsp Black Pepper

1. When pressure cooker returns to temperature, cook for 6-8 minutes until vegetables are soft and onions are translucent.
2. While vegetables are cooking, add 1 egg to the reserved half of the uncooked meat.  Form inch to inch and a half balls and set aside.
3. Add 1 Can (6 oz) Tomato Paste to the vegetables, stirring until combined.
4. Add 2 Cans (14.5 each) Diced Fire Roasted Tomatoes (with the juice) and stir well.
5. Return the cooked meat to the pan.
6. Add 1 Cup Good Red Wine (If you wouldn’t drink it, don’t cook with it!)
7. Stir and add the meatballs to the pan.
8. Close the pressure cooker, set to high and cook the sauce for the full 10 minute cycle.
9. Let the pressure return naturally then serve over cooked pasta with garlic bread.

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