1 lb. ground chuck
1 lg. onion, chopped
1 clove garlic, minced
1/2 c. celery, chopped
1 green pepper, diced
1/2 tsp. salt
6 oz. can tomato paste
1 c. tomato juice
1 tsp. chili powder
1/8 tsp. cayenne (red) pepper
1/4 tsp. oregano
Spaghetti
Parmesan cheese

Brown meat, stirring as needed. Add onion, garlic, celery, green pepper and salt. Cook 5 minutes, stirring often. Add tomato paste, tomato juice, chili powder, red pepper and oregano. Mix thoroughly. Pour into a pressure pan. Close cover securely. Place pressure regulator on vent pipe. Bring temperature up in the pan until pressure regulator rocks gently. Cook 10 minutes with pressure regulator rocking gently. Cool cooker. Serve sauce over cooked spaghetti. Sprinkle with Parmesan cheese (suitable for freezing.)