1 tablespoon olive oil

600grams organic lean ground beef

1 small onion, diced

1 tbsp crushed garlic 

1 cup red wine 

1 large jar pasata tomato sauce 

1 can fire roasted tomatoes 

2 cups beef stock

1 package casarecce pasta (or Campanella)

½ zucchini shredded 

12 mushrooms sliced 

1/4 cup chopped fresh basil leaves

1/3 cup freshly grated Parmesan

Instructions ​

  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

  2. Add onion, and cook until golden brown. Stir in garlic until fragrant, about 1 minute.

  3. Add in wine, scraping any browned bits from the bottom of the pot. Add zucchini and mushrooms. 

  4. Stir in pasata sauce, fire roasted tomatoes, beef stock and dry pasta. 

  5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking stir in basil and top with Parmesan cheese. 


Located in Canopy Integrated Health

1233 Lynn Valley Road

North Vancouver, BC, V7J 0A1

(604) 973-0210

(778) 836-7660

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