Directions

Instructions Checklist

• Step 1

  Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add celery, green beans, carrot, garlic, oregano, dried basil, and pepper. Stir to combine.

• Step 2

  Pour broth, diced tomatoes, and crushed tomatoes into the pot with the beef. Stir well. Select Soup setting; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle soup into bowls and top with Parmesan cheese and fresh basil.

Directions

Instructions Checklist

• Step 1

  Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

• Step 2

  Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes

• Step 3

  Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Directions

Instructions Checklist

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C).

• Step 2

  Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.

• Step 3

  Bake in the preheated oven until browned, about 30 minutes.