One tablespoon of olive oil
1 pound lean ground beef 12 yellow onion
1 tablespoon of Italian seasoning
2 teaspoon garlic powder
1 teaspoon salt
12 teaspoon pepper
1 tbsp freshly minced garlic
3 c. water
Spaghetti Sauce 1 jar
1 can diced tomatoes (optional)
spaghetti noodles, 16 oz.
Making Homemade Spaghetti:
Set the Air-Pot to Saute.
When it’s done, stir in the onion and olive oil.
When the onions are slightly softened, add the meat and seasonings and simmer until the heart is done.
After removing the heart, add water and scrape the bottom thoroughly to avoid the Air Pot’s Burn alert.
Split the spaghetti in half and arrange it in a crisscross manner in the Air-Pot.
Spaghetti Sauce should be poured over the noodles.
Place the diced tomatoes on top of the spaghetti sauce.
Pour the water over the edges and top of the tomatoes.
Push slightly to ensure the spaghetti is completely submerged in the water.
Put the lid on.
Turn the valve to the sealing position and click the Pressure button. Cook.
Set the clock to 5 minutes.
When the timer goes off, allow the pressure to release for 5 minutes naturally.
Perform a fast release till the pin falls.
Finally, open the lid and combine the pasta, sauce, and tomatoes with the meat.
If preferred, serve with a supper salad and garlic cheese toast.