A recipe for Greek spaghetti with meat sauce offers a Mediterranean diet-approved meal that can be made at home. The dish, created by cookbook author Kelly Jaggers, is designed for an Instant Pot pressure cooker.
The recipe serves five people and includes ingredients such as spaghetti, lean ground veal, olive oil, white wine, tomato sauce, and a cinnamon stick. It calls for aged myzithra cheese, a Greek cheese, though Parmesan can be used as a substitute. Bay leaves and garlic are also part of the sauce.
To prepare the dish, the pasta is cooked first in the Instant Pot with water and oil for about four minutes. After draining the pasta, the cook uses the sauté function to soften diced onion in olive oil, then browns the ground veal. Salt, pepper, wine, and tomato sauce are added, along with the cinnamon stick, bay leaves, and garlic. The sauce is then pressure-cooked for five minutes.
Once the cooking is complete, the cinnamon stick and bay leaves are removed and discarded. The spaghetti is placed in a bowl, topped with the grated cheese, and the meat sauce is spooned over it. The recipe recommends serving the dish immediately.
Each serving contains an estimated 550 calories, 22 grams of protein, 17 grams of fat, and 72 grams of carbohydrates. The nutritional information is provided as a general guide and may vary depending on the specific ingredients used. To increase the protein content, the recipe suggests using one pound of veal instead of half a pound, or choosing a high-protein pasta.
The recipe is from Jaggers’ book, “The Everything Mediterranean Instant Pot Cookbook,” published by Adams Media, an imprint of Simon & Schuster. The Mediterranean diet is often cited as a healthy eating pattern, and this recipe aims to bring those flavors into a home kitchen.
