Used up the last of the wine leftover from the birthday party (see Instapot Lentil Meatball Soup). Plus some other leftovers, a cup of spinach, and half a can of San Marzano tomatoes. This got all eaten up fast!

Instapot Zaghetti

1lb.         ground beef

2              shallot, divided

3              garlic, divided

1t            salt, divided

1/2t        pepper, divided

1/2c       cabernet sauvignon

14 oz      crushed tomato

2T           tomato paste

1/2c       water

1t            oregano

2              zucchini, zoodled

1c            spinach, tightly packed

1/2c       mozzarella, shredded

Note: my beef had enough fat in it I did not need to add oil. If you are using 93% or higher ground beef, you may want to add a 1t of oil to get you started.

In Instapot on Sauté mode

Fry beef for 3-5 minutes, breaking apart. Add 1/2t salt and 1/4t pepper.

Add 1 diced shallot and 1 minced garlic, sauté for 5-8 minutes more, until onions are clear. Stir occasionally.

Add wine and scrape stuck bits off bottom of pot. Simmer for 3-5 minutes.

In a blender, combine tomatoes, 1 shallots, 2 garlic cloves, paste, water, oregano, 1/2t salt and 1/4t pepper. Blend until smooth. You could use a mortar and pestle if you wanted.

Add tomato mixture to beef and bring to a boil.

Seal lid and cook on Manual for 10 minutes.

Quick release and move to sauté mode.

Add zoodles and spinach, mix well and sauté for 3-5 minutes, until spinach is melted.

Add 1/2c mozzarella a little at time, mixing well after each addition.

Enjoy!

As pictured, Zaghetti with French bread smeared with roasted garlic.