2 cups mushrooms (sliced)
1 tbsp butter
1 tsp salt
1 tsp pepper
500 g ground beef
2 garlic cloves (minced)
2 cups of water
2 cups tomato sauce
8 oz dry spaghetti pasta
2 tbsp parmesan cheese (grated)
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Saute the butter and mushrooms together. Season with salt and pepper and cook the mushrooms until they are nicely browned.
Set the mushrooms aside when done.
Saute the ground beef and garlic. Smash the beef into pieces and cook till browned.
Add the mushrooms back into the pot.
Add 2 cups of water, 2 cups of tomato sauce and stir.
If the spaghetti is too long to place into the pot, break it in half before placing it into the pot.
Set pressure cooking temperature to HIGH and time to 5 minutes.
When placing the pressure cooker lid remember to set the pressure release valve to SEAL.
When pressure cooking is complete, manually release the pressure by setting the pressure release valve to the VENT position.
When the red float valve drops, you can remove the pressure lid.
Sprinkle with parmesan cheese just before serving.
Spaghetti with Beef and Mushroom Tomato Sauce
- Cooking the mushrooms in butter first will develop more flavor and add more depth to the tomato sauce rather than adding them in raw.
- We do not recommend using 100% tomato sauce as your liquid for the pressure cooking process.
- You should use at least 1 cup of water so that the Ninja Foodi can pressurize properly.
- Avoid placing the spaghetti at the bottom of the pot during the pressurizing stage, there is potential you can burn the pasta.
- After releasing the pressure, you can set the Ninja Foodi on saute mode to thicken up the sauce.
- This recipe was made using the Ninja Foodi, a programmable multi-use pressure cooker that can also steam, saute, slow cook, dehydrate, bake, broil, roast and air crisp.
- You can also make this recipe with an Instant Pot Duo, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, warm and also make yogurt and rice.