Pasta Sauce With Cream Cheese

Weeknight Meat Sauce with Rigatoni Pressure Cooker

Weeknight Meat Sauce With Rigatoni Pressure Cooker

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 5 minutes

• 2 ounces cremini mushrooms, trimmed and halved
• 1 tablespoon olive oil
• 1 onion, chopped fine
• salt and pepper
• 3 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon tomato paste
• 1 pound 85 percent lean ground beef
• 3½ cups water
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 pound rigatoni
• 3 tablespoons chopped fresh basil

Method

PREP MUSHROOMS:

1. Pulse mushrooms in food processor until finely chopped, about 8 pulses, scraping down bowl as needed; transfer to bowl
2. Heat oil in pressure-cooker pot over medium-high heat until shimmering
3. Add processed mushrooms, onion, and ¼ teaspoon salt and cook until vegetables are softened and well browned, 6 to 12 minutes
4. Stir in garlic, pepper flakes, oregano, and tomato paste and cook until fragrant, about 1 minute
5. Stir in ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes
6. Stir in water, crushed tomatoes, and diced tomatoes, scraping up any browned bits
7. Stir in pasta

HIGH PRESSURE FOR 5 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Bring to simmer and continue to cook, stirring often, until pasta is nearly al dente, 2 to 5 minutes
5. Stir in basil and season with salt and pepper to taste
6. Serve