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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


  1. Turn Instant Pot to saute function or heat a large saute/cast-iron pan to medium. Add olive oil.
  2. 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. 
  3. 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.
  4. 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.