1-2 T olive oil
¾ -1 lb ground beef
1 ½ c. onions
1 tsp fennel seeds
½ c. broth
1 ½ c. water
¾ tsp salt
½ - 1 tsp garlic powder
12 oz spirals or pasta that cooks in 9-13 min
28 oz can crushed tomatoes in puree
¼ c. fresh parsley
¼ c. grated parmesan
½ tsp red pepper flakes
Heat oil and add ground meat and brown. Stir in onions and fennel seeds cook for 1 min. Stir in broth and scrape up any brown bits. Boil until some of liquid has evaporated. Stir in water, salt and garlic. Bring to a boil. Add pasta and pour tomatoes on top. Don’t stir. Over high pressure cook for 5 min. Quick release. Stir in parsley, cheese and red pepper flakes. Let dish rest
