Pressure-cooker mini meatballs with farfalle
250 g ground beef
¼ tsp dried thyme
½ tsp dried marjoram
¼ tsp dried basil
1 tbs olive oil
1 onion, chopped
2 cloves garlic, chopped
½ fennel bulb, trimmed and chopped
1 medium red bell pepper, stemmed, cored, and chopped
400 g chopped tomatoes, from a can
½ cup beef broth from 1 cube
⅓ cup white wine
½ tbs dried oregano
¼ tsp dried rosemary
¼ tsp nutmeg, grated
½ tsp sea salt
¼ tsp ground black pepper
150 g dry farfalle pasta (bows)
Parmesan cheese, grated, for sprinkling
Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside.
In a pressure cooker pot sauté onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes.
Add chopped tomatoes, broth, wine and spices. Cook for 1 minute.
Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce.
Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 – 8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid.
Stir gently before serving and sprinkle each portion with grated Parmesan.