Ingredients
Scale
1 tbsp olive oil
1 onion, diced
8 oz mushrooms (about 2 cups) chopped
1 lb ground beef
1/2 tsp sea salt
cracked pepper, to taste
4 cloves garlic, minced
1 tbsp Italian seasoning
1 cup grated zucchini or broccoli stems
1 cup grated sweet potato or carrot
1 jar marinara sauce (or favorite jarred tomato sauce)
1 bay leaf
optional: rosemary or thyme sprig
optional: splash heavy cream to finish
Instructions
- Turn Instant Pot to saute function or heat a large saute/cast-iron pan to medium. Add olive oil.
- Add diced onion and mushrooms and cook until translucent. Add in ground beef and season with salt and pepper. Cook until meat is no longer pink.
- If using slow cooker: transfer mixture to slow cooker along with remaining ingredients (except heavy cream). Cook on low heat for 6-8 hours or high heat for 4-5 hours. Remove bay leaf and any additional herbs and serve.
- If using Instant Pot: Stir in garlic, Italian seasoning and grated vegetables. Cook 2-3 minutes before adding marinara sauce, bay leaf and and parmesan rind (if using). Set Instant Pot to high pressure/manual and cook for 30 minutes. Release pressure, remove bay leaf and parmesan rind and serve.