Pasta with Meat Sauce
Mirepoix and no one (mostly just certain little humans in our house) has to know about it! I always start our meat sauce with this onion, celery and carrot mixture. It’s a winner because it gives store bought sauce an extra umph and the kids get their veggie intake. Mirepoix is traditionally a 2:1:1 ratio of onions, celery and carrot. I used more or less equal parts to get more vegetables in. The instant pot helps to speed things up for busy mommies. I don’t know if it's true or not but I also feel it helps seal in the aromatics.
Equipment
- Instant Pot
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, peeled and diced
- 2-3 celery stalks, diced
- ½ lb ground meat I used ground turkey here.
- 1 jar your favorite store bought marinara sauce I used classico.
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 Salt and pepper to taste
- 1 lb your choice of pasta
- Freshly grated parmesan
Instructions
- Season turkey with paprika, oregano, pinch salt and set aside. Heat the oil in Instant-pot on Sauté mode. Sauté the onion, carrots and celery until tender. Add the turkey and cook for a few minutes. Add the marinara sauce. Thin sauce with 1/2 cup or so of water. Switch Instant-pot setting to chili mode to cook.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often. Quick release the pressure cooker if you’re in a pinch otherwise you can let the pressure naturally release. Add sauce to pasta and serve with the Parmesan.
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