My husband's grandma was a force to be reckoned. She was a first-generation Italian whose father, Luigi Panesi, was a coal miner in Pittsburgh. She only completed 5th grade, but was one of the smartest ladies I have had the honor to know. She was old school and believed it was the wife's duty to provide a hot meal for her husband and family. She would always lament on how "Girls these days..." didn't know how to take care of their men. Love was shown through her food and as a result, she was an AMAZING cook.
This was her meat sauce. She would probably be appalled by the "zucchini noodle" part though, so consider that my twist! Of course if you want to go all in, just add pasta.
4 cloves of garlic, chopped
1 cup of onions, chopped (Hack: Use trader joe's mirepoix which has chopped onion, carrot and celery!)
1 cup of carrots, chopped
1 cup of celery, chopped
2 lb lean ground beef
1 lb boneless pork country rib (I learned that this a regional description, this is the same as a pork shoulder/butt)
28 oz tomato puree (use San Marzano if you can)
6 oz tomato paste
1.5 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1/4 cup parsley
2 Tablespoon olive oil
Zucchini for zoodles
Fresh parmesan cheese
Hit "Saute". Pour olive oil in the Instant pot. Saute garlic, onion, carrot and celery until softened. add ground beef and brown. Add boneless ribs until not pink on the outside. Add herbs, seasonings, tomato paste and puree. Hit "Clear" then "Manual" and move up to 60. Put on the lid and seal by moving lever to the 9 o'clock.
If making Zoodles:
Using spiralizer, make your "zoodles". When the sauce is done, vent and add zoodles on top. Re-seal and move the lever to the 9 o'clock. Hit "Manual" and then 1 minute. Once the instant pot vent seals hit "Off" and enjoy!