Ingredients
1 tbsp. extra-virgin olive oil
1 lb. ground beef
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium chicken broth, divided
2 (28-oz.) cans crushed tomatoes
1/4 c. packed freshly chopped basil, plus more for serving
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
12 oz. spaghetti
Freshly grated Parmesan, for serving
Preparation
Step 1Set a 6-quart Instant Pot to Sauté setting and heat oil. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 to 8 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add ½ cup of broth and stir, scraping up any bits on bottom of pan.Step 2Add tomatoes, basil, oregano, and red pepper flakes. Stir well and season with salt and pepper. Step 3Break spaghetti in half and add to pot, then add remaining 1½ cups broth. Do not stir. Lock lid and set to Pressure Cook on High for 8 minutes. Step 4Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Step 5Stir pasta and sauce together, then serve with Parmesan and more basil.
