7--8 minutes (Instant Pot), 20--25 minutes (stovetop)
1--2 tablespoons Healthy Traditions Expeller-Pressed Coconut Oil
2 pounds grass-fed beef or bison, ground
1--3 ounces grass-fed beef pepperoni
16 ounces pasta
1 teaspoon Himalayan Pink Salt
25 ounces of spaghetti sauce
12 ounces filtered water
4 ounces raw cheddar cheese, shredded
4 ounces Parmesan cheese, shredded
Directions (Instant Pot):
Set Instant Pot electric pressure cooker to SAUTE, add coconut oil, and then cook the ground meat until well browned.
Remove ground beef, add more oil if needed, and sauté optional vegetables if desired.
Add the ground meat back to the Instant Pot with the vegetables, and then add noodles, water, spaghetti sauce, salt, and pepperoni pieces.
Place the lid on the Instant Pot, making sure the steam valve is in the SEALING position, and set to cook on MANUAL for 3 minutes. Allow to release steam using the NATURAL (not quick) RELEASE.
Add the Parmesan and cheddar cheese, and stir well before serving.
Brown the meat in a large saucepan on medium-high in the coconut oil.
Remove the meat, add more oil if needed, and sauté optional vegetables until tender. Return the meat to the saucepan.
Add the pepperoni slices and spaghetti sauce to pan with the meat and vegetables.
In a separate pot, cook the noodles according to package directions (using the amounts of water and salt directed). Omit the water and salt from the ingredients list above.
Drain and add to the saucepan with the other ingredients.
Stir well, add both cheeses, and enjoy!
Marijah in Columbia, Kentucky, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!