Step 1

Prep: In a food processor, throw in garlic cloves and pulse 5-6 times, to chop them fine. Add carrot chunks and repeat the process till carrots are finely chopped. Add mushrooms and pulse 5-7 times to chop them fine as well. Remove in a bowl. Add onion chunks and pulse 5-6 times to chop. Add to the chopped veggies. The reason I do onions separately is so that they stay chunky and don't release their juices.

Step 2

Heat olive oil in instant pot on SAUTE mode (high). When display reads HOT, add ground meat and spread it in a single layer. Don't stir for 3 minutes. This allows the meat to brown on one side. After 3 minutes, stir the meat and brown another 2 minutes. If making this sauce vegetarian, skip this step.

Step 3

Break up the meat with a wooden spoon or spatula and stir. Add chopped veggies and saute for another 2-3 minutes.

Step 4

Add spices, crushed tomatoes and 1/2-3/4 cup water. Stir everything together. Close lid. Vent set to Sealing. Pressure cook on Manual/Pressure Cook for 10 minutes.

Step 5

Once cooking time is up, wait 10 minutes before manually releasing pressure (NPR10). Open lid after pin drops. If the sauce looks thinner than you like, simmer for a few minutes on saute mode till it thickens to your desired consistency. Keep in mind that it will thicken more once you add cheese.

Step 6

Stir in grated parmesan cheese and garnish with basil or parsley before serving.

Step 7

This sauce can also be easily cooked in a big stock pot or sauce pot. Follow all steps above and cover and cook on medium-heat, for about 15 minutes, stirring every 3-4 minutes.