This is my great-grandmother’s sauce recipe that has been passed down and perfected over many generations. I have added a few paleo modifications, but really didn’t have to change much! What sets her sauce apart are the secret ingredients – bone-in pork chops and cinnamon! The pork chops, which you might find unusual, simmer with the sauce and create an unbeatable flavor that can outdo any store bought sauce!
The original recipe is made in a pot and simmered for 3 hours, but I have converted it to an Instant Pot recipe with an Instant Pot Spaghetti Squash version for you when you are short on time!
Cut the squash in half and remove all the seeds with a spoon.
Put 1 cup of water into the Instant Pot. Place squash cut side down in the pot with a steaming rack.
Close the lid and set to manual or pressure cookerhigh pressure for 10 minutes.
When the timer goes off, release the pressure manually and remove the lid.
Release the “noodles” by dragging the fork lengthwise along the spaghetti squash with a fork.
Place noodles in a bowl and toss with olive oil and salt. Cover and set aside while the sauce cooks.
Set the Instant Pot to high sauté mode.
Place the olive oil in the pot. Add the pork chops and brown well on all sides. Remove the pork chops with tongs and set aside. Add the ground beef and brown it for 5 to 7 minutes. It does not need to be cooked all the way through. Add the onion and garlic.
Return the pork chops to the pot. Add tomato puree, tomato paste, honey, oregano, salt, basil, and pepper. Stir to fully incorporate sauce and meat in the pot.
Secure the lid and set the Instant Pot to Meat/ Stew (or manual)high pressure and for 25 minutes
Once the timer goes off, allow the pressure to release naturally. Open the lid and reserve the pork chops for another use.
Stir in the parsley and cinnamon. Serve the sauce hot over the cooked spaghetti squash noodles. Garnish with fresh parsley.