¾ lb (340 g) deboned lamb shoulder, excess fat trimmed, diced

2 tbsp (30 ml) olive oil

1 onion, chopped

1 can (28 oz/796 ml) crushed tomatoes

1 cup (250 ml) beef broth

¼ cup (40 g) dried black olives, pitted and coarsely chopped

¾ lb (340 g) linguini

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the lamb in the oil. Season with salt and pepper. Add the onion and cook until softened. Add the tomatoes, broth and olives.

Cover and select the Meat function. Set the machine to cook for 20 minutes.

Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.

Add the pasta to the sauce and stir to coat well. Adjust the seasoning.

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