2 tablespoons olive oil 1 pound ground beef 1 cup chopped onion 1 clove garlic, mashed 2 cans (8 ounce size) tomato sauce 2 cups dry red wine 1 cup water 1 pound spaghetti pasta, uncooked 1 1/2 teaspoon chili powder 1 1/2 teaspoon salt 1/4 cup grated Parmesan cheese
Heat pressure cooker and add oil.
Lightly brown hamburger, onion and garlic, stirring occasionally to separate meat. Add all remaining ingredients except cheese. Toss uncooked pasta in liquid so it separates (if spaghetti is to long break strands in half before adding). Close cover securely.
Place pressure regulator on vent pipe and cook 7 minutes for well-done spaghetti, 6 minutes for al dente.
Cool cooker immediately. Stir cheese into mixture before serving.
My first time cooking pasta in the pressure cooker - and I'm pleased to say it was a success! I did only use 13 ounces of pasta, not a full pound (because it's almost impossible to find a one pound box of pasta anymore). Next time I'd break up the pasta more (I broke it in half). Some of the pasta stuck together but for the most part it turned out really well. The recipe doesn't say what PSI to cook it at but I cooked it on high pressure for 7 minutes and that was good.
Mar 13, 2008
Meezer Member since: March 13, 2008
I have an electric Wolfgang Puck PC, browned lean hamburg first, then added chicken broth, pasta sauce, garlic, threw in some left over picante sauce, fresh herbs and cooked for 6 minutes, brought it down quickly. Great,sooo easy! incredibly easy!