Pressure Cooker Rag&ugrave Bolognese

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can diced tomatoes
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Italian seasoning blend
• 1/4 cup red wine, optional
• 1 bay leaf
• 8 ounces uncooked spaghetti noodles, broken in half

Directions

1. Warm the olive oil in the pressure cooker on medium-high. Add the onion and garlic, then sauté until they soften, about 5 minutes.
2. Add the ground beef and brown it, using a spoon to crumble it as it cooks. Pour off any extra fat.
3. Add the Italian seasoning blend, then mix in the Worcestershire sauce, tomato paste, diced tomatoes, bay leaf, red wine if you’re using it, salt and pepper. Stir until the sauce is evenly combined.
4. Secure the pressure cooker lid and cook on high pressure for 8 minutes. Once the cooking time is done, let the pressure come down on its own for 10 minutes, then release whatever pressure remains.
5. Open the cooker and mix in the spaghetti noodles, tucking them into the liquid as well as you can and adding more water or broth if needed. Put the lid back on, bring it to high pressure again, and cook for 4 minutes. After it finishes, leave it to release pressure naturally for 10 minutes, then quick release the rest.
6. Take off the lid carefully, stir everything well, and serve hot with grated Parmesan cheese if desired.