Makes about 10 cups
2-3tablespoons good quality olive oil
2pounds lean ground beef round
1½cups chopped onion
¾cup finely chopped carrot
⅓cup finely chopped celery
½cup dry wine (red or white)
3cans (14-15 ounces each) diced tomatoes
1can (6 ounce) tomato paste (salt free if available)
1teaspoon kosher salt
Calories 199 (44% from fat) • carb. 13g • pro. 14g • fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg •
calc. 47mg • fiber 3g
Add 1 tablespoon of the oil to the cooking pot of the Cuisinart Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the ground beef in 4 batches, breaking up meat with a wooden spatula, until browned, about 3 to 5 minutes. Move meat as little as possible while browning for best results. Remove to a bowl as meat is browned. Turn off. Select Sauté. Add chopped onion, carrots, celery, garlic and basil to the Cooking Pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the basil becomes aromatic. Stir in wine and cook for 2 to 3 minutes to reduce by about half. Add the tomatoes, tomato paste, water, bay leaf, and salt to the Cooking Pot and stir. Return the ground beef and any accumulated juices to the Cooking Pot. Turn off.
Cover and lock lid in place. Select High Pressure and set timer for 20 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid, tilting away from you to allow steam to disperse. Stir. Remove and discard bay leaf before serving.
Serve with your favorite pasta and freshly grated Parmesan cheese.