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Ingredients
1 Tablespoon olive oil
3/4 Pound ground beef or pork
1 1/2 Cups onion, coarsely chopped
1 Teaspoon whole fennel seeds
1/2 Cup dry red wine
1 1/2 Cups water
3/4 Teaspoon salt
1 Teaspoon garlic powder
12 Ounces spiral or other short tubular pasta
1 (28 oz) can crushed tomatoes in puree
1/4 Cup fresh parsley, chopped
1/4 Cup fresh grated Parmesan
1/4 Teaspoon crushed red pepper flakes
Pinch of sugar, optional
Instructions
Heat oil in a 4 quart or larger pressure cooker; add meat and brown over high heat, stirring to break up clumps. Stir in onion and fennel seeds and cook for 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Boil over high heat for 1 minute. Stir in water, salt and garlic. Bring back to a boil. Add the pasta and pour the tomatoes on top. Do not stir after adding the tomatoes. Lock lid in place, bring up to high pressure and cook for 5 minutes. Turn off heat and quick release pressure. Stir in parsley, cheese, and red pepper flakes. Add sugar, if using. Break up any clumps of pasta and let the dish rest, uncovered, for 3 to 5 minutes. If the pasta is not uniformly tender, replace the lid during the resting period and set the cooker on low heat, stirring occasionally, until the pasta is done. If desired, drizzle with a bit more olive oil and sprinkle with additional cheese when serving.