Instant pot spaghetti sauce

This Instant Pot Spaghetti Sauce is meaty and full of veggies! Ready in 45 minutes and makes enough to save two more batches for the freezer!

INGREDIENTS:

• ¼ cup of olive oil
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 4 28 cans of crushed tomatoes
• 6 galic cloves, minced
• 1 can of tomato paste
• 1 tablespoon of sugar
• 3 teaspoons of salt
• 1 teaspoon of black pepper
• 1 pound lean ground beef
• 1 pound ground veal
• 1 pound ground pork
• 2 teaspoon of dried rosemary
• 2 teaspoon of dried thyme (or 2 fresh sprigs)
• 2 teaspoon of dried oregano
• 2 bay leaves
• 1 zucchini, chopped
• ½ cup of beef broth

INSTRUCTIONS:

1. Press the saute “more” mode for 18 minutes. Add in the oil, and once warm add in the 3 meats and onions. Brown the meats, and drain once browned.
2. Next, add in the remaining ingredients, stir well and cover. Place the lid to sealing mode, cook high pressure for 15 minutes. Press cancel once time is up and allow to naturally release.

Source blog>>http://blackberrybabe.com/2018/08/05/instant-pot-spaghetti-sauce/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=459753158_16020558_143004

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