In Italy, whenever you bake a pasta that’s not meant to be baked (like lasagne and cannelloni) you get a delicious pasticcio… mess!This recipe can actually end up as one of two dishes. Once the pasta is finished pressure cooking, you can serve it as-is and enjoy simple “Pasta al Ragu”, pasta in meat sauce… or, pour the contents into a casserole, layer it with mozzarella and stick it under the grill for a few minutes to melt and you have pasta pasticciata.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||5 min.||Low (1)||Normal|
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery Stalk, finely chopped
- 1 swig red wine (whatever you're having with dinner)
- 14.5 oz can (2 cups or 450g) Tomato puree
- 1 lb (500g) Mezzemaniche, Rigatoni, Ziti or Penne Pasta
- 10-16 oz. (300-500g) of Ground Beef (I used 300g in the photographed recipe, but you can add more meat if you prefer)
- 14 oz. (375g) Mozzarella, diced or shredded
- 2 teaspoons sea salt
- Freshly Ground Black Pepper
- In the pre-heated pressure cooker, on medium heat without the lid, add a couple of tablespoons of butter and soften the chopped onion, carrot and celery (about 5 minutes).
- Turn up the heat to high and add the ground meat, ½ tsp of salt and ground pepper. Break it up carefully and brown it on all sides, the meat should be almost fully cooked (about 10 minutes).
- When all of the water has evaporated from the meat and it is sizzling and golden add a swig of red wine - just enough to wet and de-glaze the pan. Wait for the wine to evaporate fully (about 1 minute) before continuing with the recipe.
- Pour in the pasta, tomato puree, and remaining salt and enough water to cover the pasta. Give it a good stir and flatten it as much as possible (to use as little water as possible).
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 5 minutes (or the recommended time) at LOW pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached LOW pressure, lower to the heat to maintain it and begin counting 5 minutes (or the recommended time) pressure cooking time.
- When time is up, open the cooker by releasing the pressure.
- Give the contents a stir and let the pasta sit for about a minute - if you serve it now you have pasta with meat sauce- or continue with the recipe...
- Pour out half the contents of the pressure cooker into the oiled casserole. Then, sprinkle half the cheese on top. Pour out the rest of the contents on top of that and sprinkle the rest of the cheese, dot with pats of butter to taste.
- Place casserole under the broiler for 3-5 minutes, until all the cheese has melted and is just starting to be tinged with gold.
- Let the casserole rest for about 5 minutes while the cheese cools a little and hardens into a crunchy top before serving.