3 1/2 lb. chuck roast trim fat
2 c. chopped onion
2 c. chopped celery
1 can tomato paste
Vinegar to taste (start with 3 tbsp.)
Salt to taste
Hot dry chili peppers
1/2 bay leaf or sweet basil flakes
1/4 tsp. brown sugar

Cook meat, onion, celery, salt, hot peppers and bay leaf in pressure cooker about 1 hour on a slow Ding-a-ling. Let steam go down and mash meat with potato masher. Add 1 can tomato paste, brown sugar and vinegar. Stir and simmer 40 minutes.