- 8
- 35 mins
- 95 mins
Ingredients
- 1 Tbs olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 lb. fresh Italian sausage, casings removed if present
- 1 lb. lean ground beef or turkey
- 8 oz fresh Cremini or button mushrooms, sliced
- 1 cup red wine or while wine
- 1 28-oz can Italian whole tomatoes, undrained and cut up
- 2 tsp dried oregano, crushed
- 2 tsp dried basil, crushed
- 1 tsp dried fennel seeds
- 1/2 cup chopped fresh basil
- Cooked pasta
- Grated Parmesan cheese (optional)
Preparation
Step 1
Celiac saute on the instant pot and adjust to normal. Add the olive oil to the pot. When hot, add the onion, carrots, celery, and garlic. Cook for 5 minutes or until vegetables are softened and lightly browned.
Add sausage and ground beef. Cook, stirring occasionally, until meat is browned for about 10 minutes. Drain fat. Add mushrooms; cook for 3 more minutes.
Add wine to the pot. Simmer for 2 minutes. Press cancel. Stir in the tomatoes, oregano, basil, and fennel seeds. Secure the lid on the pot. Close the pressure-release valve.
Cook
Select Manual and cook at high pressure for 15 minutes. When cooking is complete, use a natural release to depressurize.
Serve
Stir in fresh basil. Serve sauce over cooked pasta. zIf desired, sprinkle each serving with Parmesan cheese.