Instructions: Season the meat with salt and pepper. In a 4-quart or larger pressure cooker, brown in butter over medium-high heat. Turn the meat once and add the onion and garlic. Add celery and carrot, tomato paste, rosemary, cloves, broth and wine.

Close and bring pressure to second ring (15 pounds pressure) over medium-high heat. Reduce heat to maintain pressure at the second red ring and cook for 45 minutes.

Remove the beef and set aside to cool slightly. Slice thinly and keep warm.

Bring broth to the boil in the pressure cooker and add ravioli or noodles. Cook until pasta is tender.

Place beef in bowl, top with ravioli or noodles and top with broth. Sprinkle generously with parsley and Parmesan cheese.

Serve with hearty red wine.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.