Meat Sauce for Pasta

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 2teaspoons basil ½cup dry wine (red or white) 3cans (14-15 ounces each) diced tomatoes 1can (6 ounce) tomato paste (salt free if available) ½cup water 1bay leaf 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.