Starting out Italian

Pressure Cooker Pasta Recipe with Cheese and Meat (Mezzemaniche Pasticciate)  
Author: hip pressure cooking Recipe type: pressure cooker Cuisine: Italian Prep time:  10 mins Cook time:  10 mins Total time:  20 mins 
INGREDIENTS 
1 tablespoon butter 
1 medium onion, finely chopped 
1 medium carrot, finely chopped 
1 medium celery Stalk, finely chopped 
14.5 oz can (2 cups or 450g) Tomato puree 
1 lb (500g) Mezzemaniche, Rigatoni, Ziti or Penne Pasta 
10-16 oz. (300-500g) of Ground Beef (I used homemade italian sausage)
 14 oz. (375g) Mozzarella, diced or shredded 
2 teaspoons sea salt Freshly Ground Black Pepper 

INSTRUCTIONS In the pre-heated pressure cooker, on medium heat without the lid, add a couple of tablespoons of butter and soften the chopped onion, carrot and celery (about 5 minutes). Turn up the heat to high and add the ground meat, ½ tsp of salt and ground pepper. Break it up carefully and brown it on all sides, the meat should be almost fully cooked (about 10 minutes).Pour in the pasta, tomato puree, and remaining salt and enough water to cover the pasta. Give it a good stir and flatten it as much as possible (to use as little water as possible). Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5 minutes (or the recommended time) at LOW pressure. When time is up, open the cooker by releasing the pressure. Give the contents a stir and let the pasta sit for about a minute - if you serve it now you have pasta with meat sauce- or continue with the recipe... Pour out half the contents of the pressure cooker into the oiled casserole. Then, sprinkle half the cheese on top. Pour out the rest of the contents on top of that and sprinkle the rest of the cheese, dot with pats of butter to taste. Place casserole under the broiler for 3-5 minutes, until all the cheese has melted and is just starting to be tinged with gold. Let the casserole rest for about 5 minutes while the cheese cools a little and hardens into a crunchy top before serving.