My recipe for Italian Meat Sauce in the Instant Pot will be a game changer for meal planning. Luckily, my mom and I are both obsessed with our Instant Pot, and when I was visiting over the holidays, we made some amazing pasta sauce, in a crazy short amount of time. There are short ribs, carrots, onions, Italian sausage, and other delicious spices that made this a hit with the whole family. Pour it over spaghetti squash or zoodles to make it paleo, or freeze it for later. I definitely plan on making this regularly, since most restaurants have dairy in their Italian food, and dairy is the one thing I’m still very careful to avoid in my diet. Although I’ve relaxed my standards this past year, the new year is a great time to get back to my favorite paleo foods, and work on eating healthier, exercising more, and stepping up my meal planning game.
In a large pan, sear short ribs and Italian sausage in olive oil, 2-3 minutes per side, then add to instant pot.
Then, in a large pan, cook ground beef, ground pork, chopped carrots and onions, until meat is no longer pink.
Add cooked ground beef, pork, carrots, and onions to the instant pot, with honey, tomato paste, tomato puree, chopped rosemary, thyme, dried basil, and red wine.
Then, add to instant pot some sea salt to taste approximately 1 tsp and add a few grinds of fresh ground black pepper.
Close lid of the instant pot and make sure pressured release valve is sealed. Cook on high pressure manual for 60 minutes, then let it release naturally.
This was my attempt at making Nonni’s meat sauce, which I grew up eating with her pasta and meatballs. I have a paleo version of her meatballs posted, and I add a few of them to the sauce for flavor. She also adds 1/2 cup of grated parmesean or romano cheese, but I opted to make this dairy free, and I was still happy with the results.
The sauce cooked down and really concentrated the tomato flavor, so you could skip the tomato paste, or water it down with water, stock, or wine. However, the concentrated flavor actually ended up being a good thing, since zoodles give off water when cooked. So, when I sauteed Non’s sauce and zoodles together the result was perfect.
Nonni’s Bolognese Sauce is dairy free and paleo friendly if you eat it with some spaghetti squash or zoodles. It was surprisingly easy to make, but the end result was fabulous. I will definitely be repeating this recipe. This recipe does call for a cup of red wine, but if your diet doesn’t include alcohol, you can easily omit it and it will still taste great.
If you make a ton of this, it has a similar thickness to chili, and should freeze just as easily. Not that you are likely to have leftovers, my whole family was going for seconds.
In a large pan, simmer veggies in olive oil until soft on low heat.
Remove sausage casing if necessary and when vegggies are soft add meat to pan, and mix and break down ground meat until it all turns brown (becomes cooked). Use medium to medium high heat.
Add red wine and turn heat to high until alcohol is evaporated.
After it has evaporated, add tomato paste and sea salt to taste.
Stir in a fresh sprig of rosemary and turn heat to low to let flavors develop for at least ten minutes.
Serve over pasta, spaghetti squash, and/or zoodles and enjoy.
The marinara sauce is really simple and quick to make, as well as vegan friendly. It would also taste great on pizza. Make this sauce ahead and freeze, or jazz it up a bit with some Italian sausage and spinach, and throw it over zoodles, for an easy weeknight paleo dinner. I normally buy organic marinara all the time, because I’m really lazy, but this recipe was so easy, I doubt I will again. It only took a half hour to make, and I’m thrilled with the results.
Add peeled tomatoes to a blender to puree. Skip this step if you bought pureed tomatoes.
In a large saucepan or dutch oven, add finely chopped onion. Saute until soft for 2-5 minutes, then add garlic and chopped fresh basil.
Saute until it smells delicious for about another minute.
Then add pureed tomatoes, sea salt, fresh ground black pepper, and one bay leaf.
Bring to a simmer, and let sit simmering for 30 minutes, with the lid covering most of the top, leave lid a little to the side to let the steam escape.