1 lb lean ground beef
1/2 c chopped green bell pepper
3 cloves garlic, diced
1 cup onion, chopped
1 can (14.5 oz) diced tomatoes
2 cans (14.5 oz) tomato sauce
1 tbsp Worcestershire sauce
1 tsp basil
salt and pepper to taste
2 cups large elbow macaroni (dry)
2 cups water
2 bay leaves
1.Press Brown/Saute (then start) and add the ground beef, pepper, garlic and onion. Cook on high until the meat is browned and crumbled. Press Start/Stop. Drain excess fat. Return meat mixture to the pot.
2.Add the rest of the ingredients in the order listed. Do not stir.
3.Close the lid, set the steam release valve to closed. Press Steam (high pressure) and adjust time to 4 minutes.
4.When cooking cycle is done, do a quick pressure release. Open the lid and stir. Remove the bay leaves. Sauce will thicken as it cools.
5.Garnish with parsley and serve with crusty bread!
Yield 6 to 8 servings