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1
Heat 1 tablespoon of the oil in a 4-quart or larger cooker.
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2
Add the ground meat and brown over high heat, stirring frequently to break up any clumps.
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3
Stir in the onions and fennel seeds, and continue cooking for 1 minute.
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4
Stir in the wine, taking care to scrape up any browned bits sticking to the bottom of the cooker.
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5
Boil over high heat until some of the liquid has evaporated, about 1 minute.
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6
Stir in the water, salt, and garlic.
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7
Bring to a boil.
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8
Add the pasta and pour the tomatoes on top.
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9
(If using whole plum tomatoes, crush them in your hand and distribute heaping tablespoonsful of the tomato paste on top.)
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10
Do not stir after adding the tomatoes.
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11
Lock the lid in place.
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12
Over high heat bring to high pressure.
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13
Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
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14
Turn off the heat.
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15
Quick-release the pressure by setting the cooker under cold running water.
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16
Remove the lid, tilting it away from you to allow steam to escape.
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17
Stir in the parsley, cheese, and crushed red pepper flakes (if using).
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18
Add the remaining tablespoon of oil and sugar, if needed, to round out the flavors.
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19
Break up any pasta that is stuck together and release any that is clinging to the bottom of the cooker.
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20
Let the dish rest uncovered in the cooker for 3 to 5 minutes.
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21
If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done.
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22
Serve in large shallow bowls.
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23
Sprinkle cheese on top of each portion and serve additional cheese in a small bowl.
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24
Variations
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25
Instead of beef, use fresh Italian sausages (sweet or hot; casings removed).
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26
After browning, pour off any excess fat before adding onions.
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27
Use meatloaf mix (a prepackaged combination of ground beef, veal, and pork) instead of one type of meat.
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28
Stir in 1 cup ricotta when you add parsley.
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29
Transformations (Follow basic recipe except as noted.)
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30
Pasta with Mushroom Sauce (Vegetarian): Omit ground meat.
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31
Reduce water to 1 1/4 cups.
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32
Add 8 ounces sliced portobellos or other mushrooms along with pasta.
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33
Pasta with Seafood and Tomato Sauce: Omit ground meat.
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34
After adding pasta, add 1 pound medium or large shrimp (peeling optional) or 1/2 pound shrimp and 1 pound mussels.
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35
Parmesan is optional.
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36
North African Lamb with Pasta: Use ground lamb (sometimes sold as lamb patties).
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37
After adding tomatoes, sprinkle 1/2 teaspoon ground cinnamon and 1/3 cup raisins on top.
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38
After cooking, omit parmesan.
