Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Weeknight Ragù with Veggies packed with tons of vegetables and flavor! It's perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot!
1 lbs (454 gr) extra lean ground beef
4 links (around 454 gr) Italian Sausage, casings removed
2 large carrots, roughly chopped
1 large onion, roughly chopped
4 cloves garlic
1 small-medium zucchini, trimmed and roughly chopped
1 large bell pepper, roughly chopped
2 cups spinach leaves
2 28oz can (2 x 796 mL) crushed fire roasted tomatoes
1/4 cup red wine
1 cup beef or vegetable broth
1 tsp dried oregano
1 tsp dried basil
1/8-1/4 tsp crushed red pepper flakes
1 tsp kosher salt
1 tsp fresh ground black pepper
Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes.
Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.
Blend spinach in food processor and set aside (do not place in IP yet).
Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended.
Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix.
Serve over top of noodles, polenta, or other desired base.