Ingredients
1lb90% lean ground beef
1tspkosher salt
½cuponion,diced
½cupcelery,diced
½cupcarrot,diced
28ozdiced tomatoes
32ozbeef stock
2bay leaves
4ozsmall pasta,such as Acini di pepe
grated Parmesan cheese,optional
Preparation
Press the saute button. When it’s very hot, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks.
When browned, add the onion, celery, and carrots and saute for 3 to 4 minutes.
Add the tomatoes, beef stock, and bay leaves, close, and using pressure cooker press soup (35 minutes).
After that use the quick release, once the pressure is out open, add the pasta and stir, cover, and press manual pressure for 6 minutes. Remove bay leaves and serve.
In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery, and carrots and saute for 3 to 4 minutes.
Add the tomatoes, stock, and bay leaf, cover, and cook on Low until the beef and the vegetables are tender, about 1 to 1½ hours (Add more broth or water if it evaporates too much).
Add the pasta, stir and cook according to package directions.
In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery, and carrots and saute for 3 to 4 minutes.
Transfer to the slow cooker along with the tomatoes, stock, and bay leaf, cover, and cook on Low for 8 hours.
Just before it’s ready, cook the pasta on the stove according to package directions.
Add the pasta, then stir.
