Created by Gerry on February 19, 2019
Step 1: Use the saute setting, heat oil add ground beef and sausage, season with salt and pepper
Step 2: Stir and break up meat and brown well, drain off grease
Step 3: Add onion saute until translucent about 2 – 3 minutes
Step 4: All garlic, seasonings, and red wine vinegar and turn pot off
Step 5: Break spaghetti noodles in half and place on top of meat mixture, criss crossing noodles so they don’t clump together
Step 6: In a bowl stir together the tomatoes, tomato paste and the water, pour over the noodles pushing down with a spoon so they are submerged
Step 7: Seal lid (original recipe calls for manual mode, high pressure 5minutes cooking time then a quick release) I use the pasta setting on mine, I always place a towel above the quick release spout to catch the steam
Step 8: Open lid and gently do a stir, serve in your favourite pasta bowl
Step 9: I like to offer shredded Parmesan, crushed red pepper flakes, snipped parsley and surprisingly love topping mine off with halved ripe red cherry tomatoes