This dessert is typical of India. Milky sponge balls with a rose-scented syrup. It tastes great with fresh cream, kulfi, ice cream, etc. Sprinkle gold-leaf on top of each serving to make it extra fancier.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- salt and ground black pepper to taste
- 1 medium sweet onion, chopped
- 4 medium carrots, chopped
- 4 stalks celery, chopped
- 10 medium cherry tomatoes, halved
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 pinch dried oregano
- ½ cup red wine
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon unsweetened cocoa powder
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) package rotini pasta
- ¼ cup heavy cream
- 1 tablespoon grated Parmesan cheese, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
- Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
- Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
- Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.
Nutrition Facts
| Calories | 583 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 8 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 656 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Beware – the instructions for the pasta step did not produce cooked pasta. After a couple of tries, I folded the uncooked pasta in and that did the trick. Otherwise, it was ok.
This was awful. I had to take the pasta that was uncooked, off the top of the meal and cook it after the insta pot was done. The flavor was blah. My family ended up having me open spaghetti sauce to add to it. If I could give it a negative star, I would.
Formidable