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Ingredients
  • 1 pound (454g) elbow macaroni
  • 1 to 1½ pound ground beef
  • 1 can 28oz (796g) crushed tomatoes
  • 1 (200g) medium onion , diced
  • 6 (18g) garlic cloves , minced
  • 1 tablespoon (15ml) olive oil
  • 2 cups (500ml) unsalted chicken stock + 2 cups (500ml) cold water
  • 3 tablespoons (45g) tomato paste
  • Salt and Black pepper
  • subheading: Flavor Enhancing Ingredients:
  • 1 (113g) green bell pepper , diced
  • 1.5 teaspoon (1.8g) dried basil
  • 1.5 teaspoon (1.2g) dried oregano
  • 2 tablespoons (30ml) regular soy sauce
  • 1 tablespoon (15ml) fish sauce (can substitute with soy sauce)
  • 1 tablespoon (15ml) Worcestershire sauce
  • subheading: Optional Garnish:
  • Parsley , finely sliced
  • subheading: Equipment:
  • Instant Pot Pressure Cooker
  •  
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