In a large pot, heat olive oil over low heat. Add onion and garlic, sauté for 2 minutes. Add beef, cook over medium heat, break up into small pieces with a wooden spoon. Add spices, fry until cooked through and browned. Stir in roasted peppers. Pour broth and crushed tomatoes, add tomato paste. Cover and cook for 10 minutes.
Add 1 Tbsp cooking oil to a large skillet along with 1/2 lb. ground beef. Cook the beef over medium heat until the meat is fully browned. If using a higher percent fat beef, drain the excess fat before continuing. Add the diced onion, sliced mushrooms, 1/4 tsp garlic powder, about 1/4 tsp salt, and some freshly cracked pepper to the skillet.
Pour uncooked pasta shells on top of the ground beef mixture, then pour pasta sauce and water on top. Don't stir the pasta and sauce together. Place the lid on the Instant Pot and put the valve in SEALING position. Cook on MANUAL/HIGH for 5 minutes. Do a manual pressure release and when the pin drops, remove the lid.
Add the anchovy, crushed red pepper, spaghetti, stock, cream, and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms
Melt the butter in a large deep skillet over high heat. Add the meat and the sage and cook until the meat is done the way like it, about 2-3 minutes per side for medium rare.
Ingredients. 1 (9-oz.) pkg. refrigerated fettuccine. 1/2 lb. cooked roast beef, cut into thin bite-sized strips. 1/2 cup thinly sliced marinated sun-dried tomatoes, drained, reserving 2 tablespoons liquid. 1 (2.5-oz.) jar sliced mushrooms, drained. 1 1/2 cups half-and-half. 2 oz. (1/2 cup) shredded
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creamy beef fettuccine recipe
