Ragu (Gluten Free, Dairy Free)


As a young girl my Ex-Step Dad made homemade spaghetti sauce. It was amazing. I remember sneaking in the kitchen while it cooked. (It would slow cook all day) I would dip bread in it and I thought it was sooo amazing.



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I made this in the Instant Pot and in 30 minutes I had homemade sauce for our pasta that tasted like it had been slow cooking all day. You can absolutely slow cook it but the instant pot gives you slow cooked results in a half hour or less!





I had always wanted to make my own sauce and I was finally up for the task this week. Let me tell you… I will be using this sauce from now on, exclusively. It made enough for 2 meals so I stuck half of it in the freezer.



This will be your go-to for pasta and lasagna. I will definitely be making my next lasagna with it!




Ingredients:





1 Lb. Ground Beef

1 Tbsp. Avocado Oil

3 Tbsp. Chopped Garlic

1 Onion Diced

2 Carrots Diced (sneak those veggies!)

1 Tbsp. Dried Parsley

1 Tbsp. Dried Oregano

1 Tbsp. Dried Basil

½ Tsp. Thyme

½ Tsp. Marjoram

1 Tsp. Rosemary

1 ½ Tsp. Granulated Garlic

½ Tsp. Pink Himalayan Sea Salt

¼ Tsp. Pepper

6 oz. Tomato Paste

24 oz. Can of Crushed Tomatoes

14.5 oz. Can of Stewed Tomatoes

15 oz. Tomato Sauce

1 Tbsp. Coconut Sugar (optional)


Directions:




Either in your Instant Pot (on Sauté mode) or Stock Pot, heat the oil and add the onion, carrots and garlic. Cook for 1 minute and add the beef. Brown the beef and then add all of the seasonings. Cook for 3 minutes. Turn off the sauté mode and then add all of the tomato ingredients and sugar. Stir well. Put on meat/stew setting and cook. If this is on the stove top you will likely need to simmer at least 4 hours. Or slow cook on low for 8 hours in the crock pot. Enjoy!