Ingredients
For the Sauce:
- 1 lb Ground beef (80/20 blend recommended)
- 1 Medium onion, finely diced
- 2 Carrots, finely diced
- 2 Celery stalks, finely diced
- 4 cloves Garlic, minced
- 2 tablespoons Olive oil
- 28 oz Crushed tomatoes (1 large can)
- 2 tablespoons Tomato paste
- 0.5 cup Red wine (optional, or use beef broth)
- 2 teaspoons Italian seasoning
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
For the Pasta:
- 1 lb Penne pasta (or your preferred shape)
- 3 cups Beef broth
- 1 cup Water
For Serving:
- 1 cup Parmesan cheese, freshly grated
- 0.25 cup Basil leaves, fresh chopped
- Olive oil, extra for drizzling
Instructions
- Dice vegetables: Finely dice the onion, carrots, and celery on a cutting board using a chef's knife. Mince the garlic cloves and set aside.
- Sauté vegetables in oil: Turn the Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are soft and fragrant, about 3-5 minutes.
- Brown the ground beef: Add the ground beef to the Instant Pot. Use a wooden spoon to break it apart as it browns evenly, cooking until no pink remains, about 5 minutes.
- Stir in tomato paste and wine: Mix in 2 tablespoons of tomato paste and pour in 0.5 cup of red wine (or beef broth if not using wine). Stir and cook for 1-2 minutes to enhance flavor and reduce the alcohol.
- Add tomatoes and seasoning: Pour in the crushed tomatoes. Add Italian seasoning, dried oregano, bay leaf, salt, black pepper, and red pepper flakes if using. Stir well to combine all ingredients.
- Add pasta, broth, and water: Add 1 lb of penne pasta, 3 cups beef broth, and 1 cup water. Push the pasta down gently to submerge it, but do not stir as this can cause burning.
- Pressure cook on high for 5 minutes: Seal the Instant Pot lid and set it to pressure cook on high for 5 minutes.
- Natural release for 10 minutes: Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- Stir and serve with toppings: Open the lid carefully and stir the pasta and sauce together. Serve topped with freshly grated Parmesan cheese, chopped basil leaves, and a drizzle of olive oil.
Notes
- Using the 80/20 blend of ground beef ensures the sauce is rich and flavorful with enough fat for tenderness.
- If you do not have red wine, substitute with beef broth for depth without alcohol.
- Do not stir the pasta into the sauce before pressure cooking to prevent burning on the bottom of the pot.
- Natural release allows the pasta to finish cooking gently and the sauce to thicken.
- Feel free to customize with your favorite pasta shape or add vegetables like mushrooms or bell peppers.
- For a spicier kick, increase the amount of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American, Italian
