Oma’s German Spaghetti

Oma’s German Spaghetti–easy Instant Pot spaghetti with ground beef, crushed tomatoes, celery and onion.

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Oma’s German Spaghetti

Today’s recipe is adapted from Seanna’s Kitchen. The author states, “In my family, this recipe came from my German grandmother, Oma. It became one of those easy weeknight dinners that could be made quickly with basic ingredients but still tasted comforting and satisfying.” This simple spaghetti definitely hits the spot! I love the little splash of balsamic vinegar at the end because it gives the tomato sauce a richer flavor without making the recipe complicated. Add plenty of Parmesan on top and dinner is ready to go!

Ingredients/Substitution Ideas

• Lean ground beef–you can also use Italian sausage (leave out the salt).
• Onion
• Celery
• Kosher salt
• Black pepper
• Garlic powder–or use 1 Tbsp minced fresh garlic
• Beef broth–or water and Better than Bouillon beef base
• Spaghetti
• Crushed tomatoes–or diced tomatoes for a chunky textured sauce
• Butter
• Balsamic vinegar–or red wine vinegar

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion and celery. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper and garlic powder.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Break the spaghetti in half. Lay it in the pot in a criss cross pattern. Evenly pour in the crushed tomatoes. Add in the butter.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the balsamic vinegar. Serve topped with parmesan cheese. 

Notes/Tips

• Don’t put all of the noodles in one big stack. Breaking them in half and layering them in different directions helps keep them from sticking together.
• Don’t stir after adding the tomatoes. Pour the crushed tomatoes evenly over the spaghetti and leave them on top before pressure cooking. This helps prevent the burn message.
• Give everything a really good stir after pressure cooking and let it sit for a few minutes. The pasta will continue absorbing some of the liquid and the sauce will thicken.
• I would definitely serve this with plenty of freshly grated Parmesan. Red pepper flakes are good too if you like a little heat.
• Serve with garlic bread, breadsticks or a green salad.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months.
• Other recipes you can make with crushed tomatoes are Creamy Boursin Chicken Casserole and Jolean’s Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.