Spaghetti is a pretty big deal in our house – but we don’t make it nearly enough.
It’s one thing that kids will agree to agree upon – it works wonderfully in a pinch, and it gives me the chance to shove some veggies into a meal that they may not realize they are eating.
Marinara sauce has historically been a winner for us – it’s one of those things that cooks up relatively quickly in the Instant Pot, and allows you to hide all kinds of things within that they may not have known about… like red lentils or sweet potatoes.
Who knew that you could shove those in a sauce, blend it up, have it turn out the same red color as pasta sauce and watch your kids eat it as if it’s just like every other pasta sauce they have ever had.
Take for example our Instant Pot marinara sauce with sweet potatoes and red lentils (they have no idea), and now, this marinara sauce chock full of fresh organic tomatoes, garlic and onions. This was really a quick and easy way to use up a few pounds of tomatoes before going out of town.
Start by using the Instant Pot saute feature to saute the garlic and onions; then, add in the tomatoes and spices, along with the red wine before putting on the lid and cooking for 5 minutes at high pressure.
After it’s done, add in the balsamic vinegar, then use your immersion blender to blend until smooth – if not an immersion blender, you can pull out your regular blender (just be careful because hot liquid will expand). Pour into canning jars, leaving at least an inch of head room at the top before placing on the lid.
Use immediately or freeze some for later to use for pasta, lasagna, or even as a make-shift pizza sauce.
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Recipe adapted from All Recipes