STOVETOP METHOD:Heat a large nonstick pot over medium-high heat. Add the ground beef and let cook for about 5-6 minutes, or until browned. Make sure to break apart and separate the chunks using a wooden spoon. Reduce heat to medium, add garlic and let cook for 1-2 minutes, stirring occasionally. Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cover and let cook for about 10-12 minutes (it varies depending on the type of pasta you use), or until al dente. Stir pasta occasionally during the cooking process.
If you use a chicken or beef broth with a good sodium content, you may not need added salt. But if you use wine, stir about ½ to 1 teaspoon of salt into the liquids before cooking pasta.
(OPTIONAL) Only if desired, add frozen peas to the pasta about 4-5 minutes before cooking ends. Garnish with Parmesan and fresh basil leaves if desired.
INSTANT POT OR PRESSURE COOKER:Press the sauté button to heat the Instant Pot or pressure cooker. Add the ground beef and stir constantly with a wood spoon until browned, about 5-6 minutes. Stirring constantly breaks apart the meat chunks and prevents the meat from sticking too much. The meat will stick less if is at room temperature, or if the meat is cold but you add just a little bit of oil. Add garlic and let cook for 1-2 minutes, stirring constantly. Add wine or broth, stirring well, to loosen any meat from the bottom, and let cook for about 2 minutes or until reduced.
Stir in the tomato sauce, water, and pasta, making sure the liquids are well mixed with the pasta. Cancel the sauté function, secure the lid, turn the valve, and set manually on high pressure for 5 minutes.
When the cooking time comes to an end, do a quick release. Remove lid and make sure pasta is al dente. (OPTIONAL) Only if desired, add cooked peas to the pasta. Garnish with Parmesan and fresh basil leaves if desired.