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How to Make One Pot Meat Sauce with Pasta
- 1 pound ground beef
450 grams (16oz) penne rigate
12 white mushrooms, sliced, or grated carrots
3 cloves garlic, minced
1 small onion, sliced
A dash of sherry or red wine
A healthy pinch of Italian seasoning
Kosher salt and black pepper to taste
3 cups chicken stock
156 ml (5.5 fl oz can) tomato paste
2 tablespoons light soy sauce
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
- 1. Prepare Pressure Cooker: Heat up your pressure cooker (Tatung: press Meat/Chicken button or Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be before placing any ingredient in the pot (Instant Pot: wait until indicator says HOT).
2. (Flavor Enhancement Step) Brown Ground Beef: Add olive oil in the pressure cooker. Ensure to coat the oil over the whole bottom of the pot. Add in ground beef and season with kosher salt and ground black pepper. Moisture begins to come out of ground beef. Let the moisture evaporate. Browning begins due to maillard reaction. Remove & set aside.
3. (Flavor Enhancement Step) Sauté the Onion, Garlic, and Mushrooms/carrots: Add 1 tablespoon of olive oil in the pot. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms/carrots, a pinch of Italian seasoning. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
4. Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, chicken stock, light soy sauce, fish sauce, and Worcestershire sauce. Mix everything together.
- 5. Pour Penne pasta into the sauce. Place tomato paste on top of the pasta. Avoid mixing the tomato paste if you are afraid of scorching. Taste and adjust with more kosher salt and ground black pepper if necessary, as it is harder to adjust the seasoning after.
Ensure all the Penne pasta are completely submerged into the sauce. Close lid and pressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before doing a Quick Release. Open the lid carefully.
6. Serve: Give it a quick stir and everything should blend together. Taste one of the Penne pasta. If you find the texture too hard (ours came out al dente), close the lid and let the leftover heat cook them until desired doneness. Sprinkle some freshly grated Parmesan cheese and fresh basil to kick it up a notch. Serve immediately.