In a pressure cooker, add enough oil to cover the bottom well. Sauté the onion until golden, then add the red and green bell peppers, and finally the garlic at the last moment. Sauté well, stirring to prevent sticking. Meanwhile, fry the pieces of beef, seasoned with a mix of peppers and smoked salt, and coated in flour until well browned.

Just before adding the meat to the pot, sprinkle with smoked paprika, removing the pot from the heat to prevent burning. Add the meat, mix everything with the sautéed vegetables, add the broth, wine, and tomato sauce, and mix well.

Close the pressure cooker, cook on high heat until it reaches 2 rings (maximum), then lower the heat to minimum and cook for 10 to 12 minutes. Turn off the heat and let it rest for at least 1/2 hour.

Meanwhile, cook the pasta until al dente. Once ready, serve and enjoy.