Set the saute function on the Ninja Foodi to high Add 1 pound of ground beef, 11/2 tsp fine grind sea salt, 1 tsp dried basil, 1 tsp of Italian seasoning & 1 cup of diced onion to the Inner pot.
Break up meat with a non metal utensil (I use the Mix and Chop)and stir until the meat is almost cooked through.
Add 1 cup of diced green pepper or whatever other veggies you like. Add 1 whole bulb of roasted garlic (or 3 cloves of minced garlic)and 1 tsp of white sugar (optional).
When the ground beef is cooked through, add in one 14.5 oz can of fired roasted diced tomatoes, 3 cups of beef broth (you will use a total of 4). Do not stir.
Pour in a 24 oz jar of your favorite spaghetti sauce. Pour the remaining 1 cup of beef stock into the jar and put the lid back on. Shake to remove all the sauce from the sides and pour into pot. Add in ¼-1/2 tsp of red pepper flakes (optional)
Break ½ pound (½ box) of spaghetti noodles, broken in half and layered in a criss cross fashion. Gently push down the noodles until they are covered with liquid. See post or video below for details.
Add in a 6oz can of tomato paste right on top and don't stir.
Pressure cook on High for 3 minutes. Allow to natural release for 3 minutes. Open lid and stir well.
Close the Tender Crisp Lid (the pot is off) and let sit for 5 minutes. Top with cheese if you like. Serve and Enjoy!