Ingredients – 16 oz tomato puree (Use sweet potato puree or nomato sauce for AIP) – 2 tbsp balsamic vinegar – 1/2 tsp ground cinnamon – 8 oz dry gluten-free spaghetti (Use brown rice or cassava for Paleo/AIP) – finely chopped parsley and grated cheese (Dairy: Parmesan or Kefolotiri; non-dairy for Paleo/AIP: nutritional yeast flakes/powder)
– Sauté the ground meat. Turn Instant Pot (electric pressure cooker) on to sauté. Once heated, add the olive oil and ground meat. Break the meat up into large pieces with a wooden spoon and season with the salt, onion powder, and garlic powder. Cook, stirring and breaking the beef into smaller and smaller pieces, until cooked through and no longer pink and most juices have reabsorbed, about 5-8 minutes.
– Make the sauce and spaghetti. Turn off the sauté function and add 1 cup of the water to the pot. Scrape the bottom of the pot to remove any stuck pieces. Then add the tomato puree, balsamic vinegar, and cinnamon. Stir to combine well.