9. Spaghetti Sauce

Ingredients:

• 1 pound lean ground beef
• 1 pound bulk Italian sausage
• 2 onions, chopped
• 4 cups mushrooms, sliced
• 6 cloves garlic, minced
• 2 teaspoon dried oregano
• 2/3 cup fresh parsley
• 2 teaspoons sugar
• 2 cans (28 ounce each) stewed tomatoes
• 2 cans (6 ounce each) tomato paste
• 1/2 teaspoon crushed red pepper flakes
• 4 bay leaves
• 1/4 cup parmesan cheese
• Cooked spaghetti to serve

Method:

• Set Instant pot on Sauté option. Add beef and cook until brown. Remove with a slotted spoon and keep it aside.
• Add sausages and cook until brown. Remove sausages with a slotted spoon and keep it along with the beef. Discard the excess fat from the cooker. Add sausages and beef back to the cooker.
• Add rest of the ingredients  and stir.
• Close the lid and set on Manual option and set the timer for 10 minutes.
• Let the steam release naturally.  Discard the bay leaves.
• Serve over cooked spaghetti. Garnish with Parmesan.