This sauce is perfect for any Italian dish you have planned: pasta, lasagna or even with zoodles! Best part: it cooks up in under 30 minutes, but tastes slow roasted.
Set your pressure cooker to the Brown/Sauté function. Add ground beef and crumble as it browns with a flat spatula. Allow to cook until no longer pink, about 8 minutes. Strain, if desired. (Usually using 85/15, there isn't too much extra oil). Remove from pan.
Add to the empty pan olive oil, onion and garlic. Cook for 1 minute, then add carrots, zucchini and spinach. Season with Italian seasoning. Add bay leaves. Cook for another minute.
Return Beef to the pan. Stir and add jar of pasta sauce, plus fill the jar with water once. Stir. Set pressure cooker on HIGH and the Meat/Stew setting for 20 minutes.
Once finished cooking, remove bay leaves. Serve as desired with pasta, for lasagna or even with zoodles!
To freeze, allow to cool in a large zip top baggie. Put on a cookie sheet to freeze flat. Great for up to 6 months!
For a slow cooker: brown meat and veggies before adding to slow-cooker. Cook on HIGH setting for 4 hours, LOW for 8-10
For stove top: Bubble for 45 minutes-all day on LOW (stirring frequently) after following the steps before pressure cooking.