-
1
Heat the pressure cooker base on medium heat, add 1 tablespoon of the butter and the olive oil, and heat until the butter has melted.
-
2
Add the onion, thyme, oregano, salt, and pepper and saute, stirring infrequently, until the onion has softened.
-
3
Stir in the carrot and celery.
-
4
Move the contents to the side in the pressure cooker.
-
5
Add the beef and garlic and stir to break up.
-
6
Saute, stirring infrequently, until the beef is brown on at least one side and the juices have evaporated, for 5 minutes, or longer if there are a lot of juices.
-
7
To deglaze the cooker, stir in the red wine and cook until it evaporates completely Pour in the chopped tomatoes and the tomato puree; add the water if using.
-
8
Close and lock the lid of the pressure cooker.
-
9
Cook at high pressure (see Notes) for 15 minutes/stovetop or 18 to 20 minutes/electric (or nonstandard stovetop).
-
10
When the time is up, open the pressure cooker with the Normal Release method (see Notes).
-
11
Fish out and discard the herb stems.
-
12
Add the remaining 1 tablespoon butter to the sauce and stir until melted.
-
13
Serve the sauce over pasta or incorporate in lasagna or a similar recipe.
