1 - 2 tablespoons olive oil

3/4 - 1 lb ground meat of choice 

1 large onion, chopped

1/2 cup wine

1 1/2 cups water

3/4 teaspoon salt

2 - 3 cloves pressed garlic

12-oz short cut pasta such as spirals, shells, ziti that the packet recommends to cook for 8-12 mins

1 can (28 oz) crushed tomatoes or equivalent large jar of thick tomato pasta sauce.

1/4 cup parmesean cheese

1/4 teaspoon cayenne (optional)

1/4 teaspoon oregano/thyme etc (optional if using jarred sauce)

1) Add oil to pan and brown meat so that it is loose and doesn't clump up. There is no need to cook thoroughly as it will go into the pan later in step 8

2) Remove meat and set aside.

3) Add oil to pot

4) Sautee onions until translucent

5) Deglaze with wine and add water.

6) Add salt, (add optional cayenne and herbs) stir and bring mixture to boil

7) Add pasta and stir.

8) Add meat on top of pasta, do NOT stir. Meat should sit on top of pasta

9) Add tomatoes/jarred sauce on top and do NOT stir. Tomatoes should sit on top.

10) Close lid and bring pressure to level 2

11) When level 2 is reached, turn down heat to maintain at level 2 for 5 mins

12) Manual release

13) Stir in parmesean cheese and break up any clumps of pasta. 

14) Let rest uncovered for 2-3 mins in pot before serving.