This is my great-grandmother's spaghetti meat sauce recipe that has been passed down and perfected over many generations. I have added a few paleo modifications and converted it for an Instant Pot (see below), but really didn't have to change much! What sets her sauce apart are the secret ingredients – bone-in pork chops and cinnamon! The pork chops, which you might find unusual, simmer with the sauce and creates an unbeatable flavor that can outdo any store bought sauce!
The original recipe is made in a pot and simmered for 3 hours, but I have converted it to an Instant Pot spaghetti meat sauce recipe with an Instant Pot Spaghetti Squash version for you when you are short on time! I will say- the stovetop method makes for a more thick and luscious sauce, but the flavors are all there in this Instant Pot version!
Watch Me Make the Instant Pot Spaghetti Meat Sauce!
Cut the squash in half and remove all the seeds with a spoon.
Put 1 cup of water into the pot of an electric pressure cooker. Place squash cut side down in the pot with a steaming rack.
Close the lid and set to manual high pressure for 10 mins (you can add more time after if you want it to be softer).
When the timer goes off, release the pressure manually and remove the lid.
Release the “noodles” by dragging the fork lengthwise along the spaghetti squash with a fork.
Place noodles in a bowl and toss with olive oil and salt. Set aside while the sauce cooks.
Turn on the electric pressure cooker and set the machine to high heat sauté mode.
Place the olive oil in the pot. Add the pork chops and brown well on all sides. Remove the pork chops with tongs and set aside. Add the ground beef and brown it for 5 to 7 minutes. It does not need to be cooked all the way through.
Add the onion and garlic.
Return the pork chops to the pot. Add tomato puree, tomato paste, honey, oregano, salt, basil, and pepper. Stir to fully incorporate sauce and meat in the pot.
Secure the lid and set the machine to Meat/ Stew (or manual high pressure) and for 40 minutes
Once the timer goes off, allow the pressure to release naturally. Open the lid and reserve the pork chops for another use.
Stir in the parsley and cinnamon.
Keywords:crockpot, instant pot, keto friendly, gluten free, paleo, sauces and condiments, scd, whole30, quick and easy
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