This slow cooker recipe uses a combination of ground sirloin and ground turkey for a twist on this Italian favorite.
Olive oil–flavored cooking spray
1 pound ground sirloin
1 pound lean ground turkey
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
3/4 cup diced celery
3 garlic cloves, minced
1/3 cup dry white wine
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon grated whole nutmeg
1 (28-ounce) can crushed
San Marzano tomatoes, undrained
1 bay leaf
16 ounces uncooked spaghetti
1/4 cup half-and-half
2 ounces grated fresh
Parmigiano-Reggiano cheese (about 1/2 cup)
How to Make It
Coat a large cast-iron skillet with cooking spray. Add beef and turkey to skillet; cook over medium-high heat 7 minutes or until browned, stirring to crumble. Drain well.
Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add onion, carrot, and celery to pot; cook, stirring constantly, 6 minutes or until onions are translucent. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.
Stir in meat mixture, wine, and next 6 ingredients (through bay leaf). Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time.
During last 15 minutes of cooking, cook pasta according to package directions, omitting salt and fat; drain. Remove lid of Instant Pot®, and stir half-and-half into sauce in cooker. Spoon sauce over cooked pasta, and sprinkle with cheese.
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