Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 celery stalk, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 pound ground beef
- 1⁄2 cup red wine or red cooking wine
- 28 oz can crushed tomatoes
- 1⁄4 cup flat-leaf Italian parsley, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon basil
Instructions
- Turn pressure cooker on to browning setting and add olive oil, onion, garlic, celery, carrots, and ground beef.
- Brown for 5-6 minutes, or until beef is all broken up and pink is starting to go away.
- Add wine, crushed tomatoes, parsley, salt, pepper, oregano, and basil. Stir.
- Lock lid and set to high pressure for 15 minutes. When time is up, let pressure naturally release for 10 minutes and then release all remaining pressure with a quick release.
- Serve over cooked spaghetti or linguine noodles.
- Prep Time: 10 mins
- Cook Time: 15 mins