Ingredients:
- 3 Tablespoons Olive Oil
- 1 Large Onion
- 1 Red, Yellow or Green Bell Pepper
- 4 Garlic Cloves
- 1/2 Cup Red Wine
- 1/4 Cup Balsamic Vinegar
- 2 Teaspoons Salt
- 1 Teaspoon Dry Basil
- 1 Bay Leaf
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Red Pepper Flakes (Optional)
- 26 – 28 Oz. Crushed Tomatoes
- 1 Cup Tomato Sauce
- 2 Tablespoons Tomato Paste
- 12 Medium Meatballs
Directions:
- Press SAUTE on a 6-Quart Instant Pot and allow to preheat on high. Once heated place Olive Oil in pot, add your ONIONS and PEPPER, SALT, BASIL, BAY LEAF, PEPPER and cook until onions are translucent.
- Add TOMATO PASTE AND GARLIC and Sauté for 2-3 more minutes.
- Deglaze your pot with the WINE and BALSAMIC VINEGAR. Add CRUSHED TOMATOES, TOMATO SAUCE and MEATBALLS.
- Lock the lid in place and pressure cook on high for 15 minutes. Let the pressure release naturally.
- Taste the sauce and season with more salt and pepper to taste. Optional: Stir in fresh chopped basil and serve.
