Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil (or olive oil)
  • 1 medium sized white/yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 lb ground beef
  • 1 lb ground sausage
  • 3 tbsp red wine vinegar
  • 2 28 oz cans San Marzano Tomatoes*
  • 6 oz tomato paste
  • 1 tsp sea salt (+ more to taste)
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • Crushed red pepper (optional)
  • Fresh basil to taste
  • 1/4-1/2 cup water** ((see note))

Instruction

  • Set your instant pot to saute. Once hot, add oil. Coat the pot, then add both meats, onion, and garlic. Mix around until beef is almost cooked (a little pink is fine). Now select cancel.
  • Pour vinegar over meat mixture. Using a wooden spoon, be sure to scrape the bottom of the pot to prevent any of the onion/garlic sticking. This will help prevent the burn signal! See the note below, as some IP's are sensitive to the burn signal and this sauce may require a bit of water.
  • Now add tomatoes, paste, salt, and spices. Secure the lid. Select the manual function and cook on high pressure for 7 minutes.
  • Use a quick release, and make sure steam is completely released before removing lid.
  • Serve over noodles and squash. Add crushed red pepper, additional salt to taste, and garnish with fresh basil.