Ingredients:

1 Tbsp olive oil
1 small yellow onion, finely chopped
carrot, finely chopped
rib of celery, finely chopped
garlic cloves, finely chopped
1/2 tsp salt, kosher, coarse
1/2 tsp ground black pepper
1/4 cup dry white wine
1/2 lb sweet or spicy Italian turkey sausage, removed from casing
1 lb ground turkey (93% lean)
1 can (15 oz.) crushed tomatoes
1/2 cup grated Parmesan cheese
2 Tbsps heavy cream
1/4 cup chopped Italian parsley

Cooking Directions:

Step 1. Heat oil in electric pressure cooker using the Sauté function on High heat. Add vegetables, garlic, salt and pepper; cook 4 to 5 minutes or until translucent. Add wine; cook 2 to 3 minutes until most liquid is evaporated. Add meats; cook 7 to 8 minutes, breaking up the meat into smaller pieces with wooden spoon. Stir in tomatoes. Close and lock lid; cook 15 minutes on High pressure.

Step 2. Meanwhile, cook noodles as directed on package; drain. Keep warm. When pressure cooker timer goes off, let stand 15 minutes; manually release any remaining pressure. Carefully unlock lid; stir in cheese, cream and parsley. Serve tossed with hot cooked noodles. Tips: To save considerable prep time, take advantage of pre-chopped vegetables sold in the produce section of the grocery store.

To Prepare on the Stovetop:

  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, salt and pepper; cook 3 to 4 minutes or until translucent. Add wine; cook 2 to 3 minutes until most liquid is evaporated. Add meats; cook 6 to 7 minutes or until cooked through, breaking up the meat into smaller pieces with wooden spoon. Stir in tomatoes; cover. Cook on low heat 20 minutes until meat is tender.
  2. Meanwhile, cook noodles as directed on package; drain. Keep warm. Stir cheese, cream and parsley into sauce. Serve tossed with hot cooked noodles.