|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 117g||43%|
|Dietary Fiber 9g||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Classic, Italian-style spaghetti sauce recipes often call for hours of simmering on the stove. Thanks to the pressure cooker, you can get a wonderful depth of flavor in under an hour. This recipe can be made using a stovetop pressure cooker or an electric model like the Instant Pot. Use the sauté function to brown the meat and cook the vegetables before pressure cooking.
Don't be intimidated by the ingredient list, it comes together quickly and easily. You can use different meats for this sauce if that's what you have on hand. Try a combination of ground pork and sausage or ground beef and pork. Ground lamb and sausage is also a flavorful combination. Use your favorite mushrooms, such as cremini mushrooms, portobellos, plain button mushrooms, or a mixture. More vegetables would also be a good addition to this simple recipe, such as small diced carrot or zucchini.
Serve this rich spaghetti sauce over freshly cooked plain, whole wheat, or gluten-free pasta of your choice and top with grated Parmesan cheese. Serve with some toasted garlic bread and a green salad tossed with tomatoes and a light vinaigrette. This sauce can also be used in a lasagna recipe, served over cooked ravioli or tortellini, or served on top of cooked spaghetti squash for a low-carb option.
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage (bulk)
- 1 (28 oz.) can stewed tomatoes
- 1 (6 oz.) can tomato paste
- 2 cups fresh mushrooms (sliced)
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 1/3 cup fresh parsley (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- Salt and pepper
- 1 pound spaghetti (or other pasta)
- 1 cup grated Parmesan cheese (optional)
Gather the ingredients.
In a 4-, 6-, or 8-quart pressure cooker, cook beef and sausage over medium heat until brown. Stir the meat often so it breaks up as it cooks.
Remove the meat with a slotted spoon and drain off excess fat from the pressure cooker.
Return the meat to the pressure cooker and add stewed tomatoes, tomato paste, mushrooms, onion, celery, parsley, garlic, sugar, oregano, crushed red pepper, and bay leaves. Stir to combine all of the ingredients.
Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure and cook for 10 minutes.
Meanwhile, bring a large pot of water to a boil and add a generous sprinkle of salt. Cook pasta until al dente according to the package directions. Drain pasta and, if necessary, keep warm by placing it in a heatproof colander over simmering water.
Use a natural or controlled release. Remove bay leaves and taste for seasoning, adding salt and pepper as needed.
Serve the sauce over the cooked pasta. Sprinkle with Parmesan cheese (if using).