Stock Pot
Senior Cook
Spaghetti sauce. I made a basic meat sauce in the pressure cooker and the flavor is really intense. My usual method with sauces and stocks, stews, etc. is to pressure cook them with a little extra liquid and then simmer them down for awhile (half hour) while I adjust the seasonings. That way I think you get the best of both worlds. In this case, great spaghetti sauce in an hour that tastes like it was slow simmered all day.
