Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 pound lean ground beef
2 tablespoons olive oil
1 large onion, chopped finely
3 garlic cloves, minced
2 celery sticks, sliced
2 carrots, chopped finely
1 1/2 cups beef stock
2 (14.5-ounce) cans chopped tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil
1 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
2-3 tablespoons freshly grated Parmesan cheese
1 pound spaghetti, cooked
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Add onion and stir fry for 3 minutes. Add garlic and cook for just 30 seconds. Add the celery and carrots then cook for additional 5 minutes.
2. Stir in ground beef and cook until no longer pink.
3. Stir in the beef stock, chopped tomatoes, tomato paste, basil, oregano, salt and pepper.
4. Close the lid and lock. Cook for 15 minutes at high pressure. At the end of the cooking time, quick release the pressure.
5. Meanwhile, cook the spaghetti according to package directions.
6. Serve spaghetti with the sauce and pass cheese at the table.