Spaghetti Sauce

Everyone has a family recipe for spaghetti sauce, and this is the version that evolved from the one I grew up on.

I cooked this in the Instant Pot, but it does just as well simmered on the stovetop for 30-60 minutes.

First, brown the ground beef. This is about 1.5 lbs.

While this is cooking, chop up 2 medium onions.

And 5-6 cloves of garlic.

Mmmmm... garlic.

Drain the ground beef when done and set aside. Now saute the onions and garlic. The garlic cooks faster, so put the onions in first and let them get a little soft before adding the garlic. Cook until the garlic is slightly softened but not brown.

Now put the browned ground beef and onion and garlic mixture into the Instant Pot.

And add one large can of  diced tomatoes and one can of spaghetti sauce. Turn the Instant Pot to the High saute setting while you add in your seasonings.

And now the seasoning part. This is where it gets a little weird, and you just have to trust me. 

1 teaspoon garlic powder. Yes, I know we already put a buttload of real garlic in there. Garlic powder adds a different garlic taste. 1 teaspoon thyme. 2 teaspoons oregano. You can adjust that ratio if you want, or add basil or rosemary, but I like the basic oregano heavy spice mixture. A tablespoon of Lea and Perrins worcestershire sauce. And 2 teaspoons of patis (fish sauce). No I'm not crazy, no the spaghetti sauce doesn't taste fishy. It just adds an umami bomb of savouriness that makes people really like your spaghetti sauce even if they don't know why. Not pictured - ketchup, about a tablespoon and a half. Also, cheap red wine. I put in about 2 tablespoons. Important when cooking with wine in the Instant Pot - there is no evaporation once the lid is on, which means the alcohol can't burn off. This is why I add the seasonings while the Instant Pot is on the saute High setting - so that it will come to a complete boil before I seal the lid. So make sure that the mixture boils for a minute or two before sealing it. If you don't have or want to use wine, use a small amount of vinegar or lemon juice, maybe a teaspoon to start. Also not pictured - seasoning salt and pepper. I started with a teaspoon of seasoning salt and about a quarter teaspoon of pepper. I always adjust the salt and papper at the end after all the other flavours have blended.

Once all the seasonings are in and it's boiled for a minute or two, cancel the Saute and turn it onto Manual (High). Set it for 15 minutes. Then walk away and go have a nap or something. It will be ready as soon as the pressure cycle is done and you can do a quick release, or you can leave it there to depressurize naturally and you're ready to eat.

Boil up some noodles while this is going. on. Once the sauce is done cooking, taste and adjust seasonings. Add more ketchup if you want it sweeter, more wine/vinegar if you want it tangier. Fish sauce for salt and savouriness, etc. I sometimes stir in a slosh (2 tablespoons) of milk at the very end, to make it more mellow tasting.


Spaghetti Sauce

1.5 lbs lean ground beef
2 onions, diced
5 cloves garlic, minced
1 large can diced tomatoes
1 can prepared spaghetti sauce
1 teaspoon garlic powder
1 teaspoon dried thyme
2 teaspoons dried oregano
1 tablespoon worcestershire sauce
2 teaspoons fish sauce
1.5 tablespoons ketchup
2 tablespoons red wine (optional)
1 teaspoon seasoning salt
1/4 teaspoon black pepper

Brown the ground beef. Drain and place in Instant Pot (IP). Saute onion on medium high heat for a minute or so, until slightly softened. Add in garlic and continue to cook until garlic is fragrant and slightly soft but not browned. Add mixture into IP. Turn IP on to Saute setting, High. Stir in spaghetti sauce and canned tomatoes. Stir in seasonings. If using wine, make sure mixture comes to a complete boil for at least a couple of minutes. Cancel Saute setting and close and lock lid. Set to Manual, High pressure, and set time to 15 minutes. Boil noodles. When pressure cycle is done, use a quick release, or let it sit until you're ready to eat. Unlock lid and give the sauce a good stir. There might be a bit of scorching at the bottom. This is OK. Scrape it up and mix it into the sauce. Taste and adjust seasonings. If you prefer a mellower flavour, stir in 2 tablespoons of milk just before serving.