Bolognese noodles

Ingredients §

1 tbsp. olive oil §

1 pound extra-lean ground beef (at least 90% lean) §

2 cups yellow onions (chopped) §

1 cup celery (chopped) §

1 cup carrots (peeled, chopped) §

1 can Muir Glen tomatoes (organic, fire-roasted, crushed, undrained, 28 oz)

-2 cups Progresso Beef Broth (from a 32 oz carton) §

12 oz. uncooked spaghetti (split in half) §

½ teaspoon salt

Instructions

1. Start the Instant Pot on "Sauté" mode. 2. Add the oil and let it heat up. Then add the meat, onions, and salt.

the oil and cook for 8 to 10 minutes. Stir occasionally. When cooked through, add the carrots and celery. Stop the stir-fry by selecting "Cancel." 3. Add the broth to the meat mixture. 4. Place the spaghetti evenly over the mixture, followed by the tomatoes. Secure the lid tightly by setting the steam valve to "Sealing." Select "Manual" and cook on "High Pressure" with the timer set for 7 minutes. When cooking stops, quickly release the pressure by setting the pressure valve to "Venting." 5. Immediately use tongs to lift out the spaghetti. It will stick together, but stir the mixture for about 1 to 2 minutes to allow the pasta to fully separate.