Originally Posted by pacanis
It was runny. Good, but runny.
I guess I did need that paste.
I know this is late, but will help in the future. The pressure cooker is useful for breaking down the various ingredients, that is, it makes them softer, faster, due to the increased pressure and heat. You can achieve the same thing, albeit with more pans. Cook the tomato sauce in a shallow, wide pan over medium heat to reduce the water content. While the sauce is reducing, saute' the veggies in a seperate pan over medium high heat until most of the liquid is evaporated, taking care not to scorch the veggies. While these two pans are working, brown the meat in still another pan. Add the garlic and other seasonings to the sauce. Add the meat and veggies to the sauce. Continue cooking the sauce while firing up a suitable pot of water for the pasta. While the pasta is cooking, correct the seasonings in the sauce. They must have at least 10 minutes cooking time before the herbs will have released sufficient flavor into the sauce. So check the sauce again just after the pasta is done and add whatever seasonings are called for. Drain the pasta and cover. It will still be good by the time the sauce is right.
The reason this will give you a 30 minute pasta dish is that the watery ingredients, i.e. sauce, meat, veggies, are all given broad surfaces to cook in, providing a large evaporative area. They give up their moisture before being combined. Everything is done to your liking before the sauce is combined.
For an easier way to do this, prepare the sauce the night before you are going to have the dinner. Then, just heat and eat it when the pasta is freshly cooked.
Seeeeeeya; Goodweed of the North