Spaghetti Sauce

I'm making a vat of tomato sauce in my 8 quart instant pot because it cooks in 1 hour and tastes like it has cooked all day. And I love eating wholegrain spaghetti with this sauce.

This sauce freezes well in 4 portion containers for future suppers.

INGREDIENTS:

 3 cans of crushed tomatoes 2 cans of olives (chopped) 2 bulbs of garlic peeled and rough-chopped, 1 head of celery chopped, 1 pound of carrots chopped small, 1 pound of (frozen) spinach chopped,  dried basil, parsley, oregano, bay leaves, red chili flakes, 3 big BLOOPS of jug Chianti, broccoli stock water 3 cups, 2 cans of tomato paste (don't stir or you risk getting a burn notice). I didn't have onions but if necessary I can saute a bunch and add them later.  I don't always use spinach and carrots but I try to use celery every time.

INSTRUCTIONS:

Saute chopped celery carrots and garlic in olive oil. Then add stock water crushed tomatoes, chopped black olives, spices and herbs and Chianti. Close the lid and set for an hour. Stick around just to make sure take off and landing goes well. 

I tell everyone clean the pressure regulator every time you use the instant pot. Just make it a habit.

Enjoy!