A recipe for Greek spaghetti with meat sauce, designed for an Instant Pot, offers a way to bring Mediterranean diet flavors into the home kitchen. The dish comes from Kelly Jaggers’ book, The Everything Mediterranean Instant Pot Cookbook.
The recipe calls for ingredients such as lean ground veal, white wine, tomato sauce, a cinnamon stick, and bay leaves. The author suggests using Greek myzithra cheese for an authentic taste, but notes that Parmesan cheese works as a substitute. The meal is intended to be paired with red wine and shared with family or friends.
According to the recipe, the spaghetti is cooked first in the Instant Pot with water and olive oil for four minutes. The meat sauce is then prepared by sautéing onion and veal, adding seasonings and liquids, and pressure cooking the mixture for five minutes. The cinnamon stick and bay leaves are removed before serving.
The recipe yields five servings. Nutritional information provided with the recipe lists 550 calories, 22 grams of protein, 17 grams of fat, and 72 grams of carbohydrates per serving. The author notes that increasing the veal to one pound or using high-protein pasta can raise the protein content.
This dish is part of a broader focus on the Mediterranean diet, which is often cited for its health benefits. The diet typically emphasizes fruits, vegetables, whole grains, legumes, nuts, and olive oil, along with moderate consumption of fish and poultry. Red meat is used less frequently, as seen in this recipe’s use of lean ground veal.
