HOW TO MAKE SPAGHETTI MEATBALLS IN A PRESSURE COOKER

YIELD: 4 servings TIME: 40 minutes

FOR THE SAUCE:

3 tbs extra-virgin olive oil

2 garlic cloves, very thinly sliced

¼ tsp red pepper flakes

¼ tsp freshly ground black pepper

1 (790g) can crushed tomatoes

1 tsp course salt

2 basil sprigs, plus more thinly sliced for serving

225g spaghetti (not thin spaghetti), broken in half

2 tbs grated Parmesan, plus more for serving

1 cup ricotta (optional)

FOR THE MEATBALLS:

450g ground beef (or substitute veal, pork or turkey)

¼ cup panko breadcrumbs

¼ cup grated Parmesan

2 tbs chopped basil

1 large egg

1 tsp course salt

1 to 2 garlic cloves, finely grated or minced

Method

1. Set pressure cooker to the sauté function, and heat 2 tablespoons of oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs.

Cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).

2. Meanwhile, make the meatballs: in a large bowl, mix together beef, breadcrumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 3cm balls.

3. Scatter uncooked spaghetti over sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (keep spaghetti on top of sauce), then top with meatballs and add 1 cup water.

4. Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point the pasta will be nearly cooked through.

Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente.

5. Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan.