If you bought goulash or chopped meat just clean it thoroughly in its packing or in a plate. If you bought a single piece of meat, chop it in medium size cubes (see picture).
Heat a pressure cooker to medium/high heat and add the olive oil. Add the chopped onion and sauté until it is softened and slightly coloured. Add the pieces of meat, salt, pepper, basilic, oregano and paprika; stir and sauté. Pour in the red wine and wait for it to evaporate. Add the tomatoe cubes and bring to the boil. Then add water to the middle of the pressure cooker, put the lid on and secure it, and let the meat cook in pressure for about 30 minutes.
Make sure that you lower the fire and open the valve so that there is no pressure before opening the lid. Open the lid very carefully and remove it. Add the spaggeti and cook for about 10-15 minutes (depending on how well boiled you like the spaggeti). Ideally, the liquid should be enough to boil the spaghetti and be absorbed by them. If necessary add some hot water to allow for the spaggeti to boil or if there is too much liquid let it evaporate.
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