Servings: 6

1 pound ground beef (or turkey, chicken, Italian sausage, rabbit, bison) 1 pound ground beef (or turkey, chicken, Italian sausage, rabbit, bison)
1 Tablespoon Olive Oil 1 Tablespoon Olive Oil
½ Onion, diced well ½ Onion, diced well
½ Bell Pepper, diced (optional) ½ Bell Pepper, diced (optional)
3 Garlic Cloves, minced fine 3 Garlic Cloves, minced fine
1 (28 ounce) can Pureed Tomatoes 1 (28 ounce) can Pureed Tomatoes
3 ounces Tomato Paste 3 ounces Tomato Paste
1 (15 ounce) can Tomato Sauce 1 (15 ounce) can Tomato Sauce
1 Tablespoon Worcestershire sauce 1 Tablespoon Worcestershire sauce
2 teaspoons dried Basil 2 teaspoons dried Basil
2 teaspoons dried Parsley Flakes 2 teaspoons dried Parsley Flakes
1 teaspoon Brown Sugar 1 teaspoon Brown Sugar
2 teaspoons Salt 2 teaspoons Salt
¼ teaspoon Crushed Red Pepper Flakes ¼ teaspoon Crushed Red Pepper Flakes
¼ teaspoon Ground Black Pepper ¼ teaspoon Ground Black Pepper
¼ cup Red Wine (a good Cabernet!) ¼ cup Red Wine (a good Cabernet!)
2.5 cups water 2.5 cups water
1 pound Macaroni 1 pound Macaroni

1.Select Sauté or Browning on your Pressure Cooker and allow it to heat.
2.Add olive oil to the Pressure Cooker cooking pot and then dump in the beef and break into pieces as you brown. When meat is partially brown, add onions (and peppers, if using) and sauté until meat is mostly brown. Add garlic and sauté one more minute.
3.Add the rest of the ingredients.
4.Lock on the lid and close the Pressure Valve.
5.Cook on High pressure for 6 minutes (or half the time indicated on your package of macaroni).
6.When Beep sounds, allow a 5 minute natural release, then put a paper or dish towel over the vent and do a quick release.
7.Top with freshly grated cheese.

jillcooks.com/pressure-cooker-beef-macaroni/  jillcooks.com/pressure-cooker-beef-macaroni/