Weeknight Ragù with Veggies

Step 1

Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to slow cooker.

Step 2

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to slow cooker.

Step 3

Blend spinach in food processor and set aside (do not place in slow cooker yet).

Step 4

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to slow cooker and stir until well blended.

Step 5

Turn slow cooker to slow for 8-10 hours or high for 3-4 hours. With 10-20 minutes left, add spinach.

Step 6

Serve over top of noodles, polenta, or other desired base.

Step 7

Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes.

Step 8

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.

Step 9

Blend spinach in food processor and set aside (do not place in IP yet).

Step 10

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended.

Step 11

Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix.

Step 12

Serve over top of noodles, polenta, or other desired base.