Homemade spaghetti sauce made in the instant pot is so easy and it tastes like it simmered on the stove for hours. All you need are basic ingredients and you end up a delicious sauce. I like to use spaghetti squash for my base. I use dremfields pasta for my husband and regular pasta for my kids.
I used one pound of hamburger meat and one pound of ground venison. This is what I had on hand. You can use whatever ground meat you want. If you want this to be an E, use lean ground meat or rinse carefully to make the meat a lean meat.
To make this on a stove top, brown the onions, meat and garlic. Add the rest of the ingredients and cook on medium low with a lid. Stir often. Follow the same steps to use a crockpot. Brown the meat, onions and garlic on the stove and then place that mixture in the crockpot base. Add all of the other ingredients and place lid on top. Cook for 6 hours on low.
This makes a decent amount of sauce. I freeze the leftover sauce and save for a busy week. This is an easy way to stock your freezer.
2 lb ground Meat
1 Medium Onion, diced
1 T Chopped Garlic
2 Cans Diced Tomatoes
1 6 oz Can of Tomato Paste
1 1/2 T Italian Seasoning
2 t Fennel Seeds
2 t Salt
1/4 t Ground Black Pepper
Couple shakes of Red Pepper Flakes
A little sweetener of choice- equivalent to 2 tsp of sugar
1/2 C Water
1 T of Olive Oil
1.Turn your pressure cooker onto saute.
2. Add a tablespoon of olive oil to the pressure cooker pot and add the chopped onion. Saute for a few minutes. Add the ground meat and the garlic. Stir and break up the meat as it browns.
3.Once the meat is cooked, add all of the other ingredients and stir together.
4. Put the IP lid on and lock in place. Make sure the valve is closed.
5. Set to manual and cook on high pressure for 10 minutes and allow natural release for 15 minutes.
6.When time is up, do a quick release. Remove lid when pressure has been released.
7.Stir and ladle on top of your choice of pasta.