Ingredients

• 1 poundground beef (or turkey, chicken, Italian sausage, rabbit, bison)
• 1 TablespoonOlive Oil
• Onion, diced well
• ½ BellPepper, diced (optional)
• 3 GarlicsCloves, minced fine
• 28 ouncesPureed Tomatoes
• 3 ouncesTomato Paste
• 15 ouncesTomato Sauce
• 1 TablespoonWorcestershire sauce (2 Tablespoons if using ground turkey)
• 2 teaspoonsDried Basil
• 2 teaspoonsDried Parsley Flakes
• 1 teaspoonBrown Sugar
• 2 teaspoonsSea Salt
• ¼ teaspoonCrushed Red Pepper Flakes
• ¼ teaspoonFresh Ground Black Pepper
• ¼ cupRed Wine (Cabernet)
• 2 ½ cupwater
• 1 pounddry Cavatappi, or any other Macaroni

Directions

1. Select Sauté or Browning on your Pressure Cooker and allow it to heat
2. Add olive oil to the Pressure Cooker cooking pot.
3. Dump in the beef and break into pieces as you brown
4. When meat is partially brown, add onions (and peppers, if using)
5. sauté until meat is mostly brown
6. Add garlic and sauté one more minute
7. Drain excess grease, if needed
8. Add the rest of the ingredients
9. Lock on the lid and close the Pressure Valve
10. Cook on High pressure for half the time indicated on your package of macaroni.
11. When Beep sounds, allow a 5 minute natural release
12. Then carefully do a quick release.
13. Top with freshly grated cheese