Pressure Cooker Spaghetti Sauce

Meat sauce on spaghetti

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Ratings (30)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
798 Calories
19g Fat
117g Carbs
41g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 798
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 36%
Cholesterol 66mg 22%
Sodium 700mg 30%
Total Carbohydrate 117g 43%
Dietary Fiber 9g 33%
Protein 41g
Calcium 286mg 22%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe ingredient list for Pressure Cooker Spaghetti Sauce looks long, but it goes together very quickly. And the pressure cooker adds a wonderful depth of flavor, making the sauce taste like it simmered for hours while it only takes minutes to cook.

You can use different meats for this wonderful sauce. Try a combination of ground pork and sausage or ground beef and pork. Plain ground pork and seasoned pork sausage are also a great combination. You could also use different mushrooms. Try cremini mushrooms, portabellas, or plain button mushrooms. More vegetables would also be a good addition to this simple recipe, such as sliced zucchini or yellow summer squash.

Serve this rich spaghetti sauce over hot plain or whole wheat pasta and top with grated Parmesan cheese. Serve with some toasted garlic bread and a green salad tossed with tomatoes and a fresh dressing or some seasonal fresh fruit. This sauce would also be wonderful in a lasagna recipe or served over cooked ravioli or tortellini.

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 pound bulk Italian sausage
  • 2 cups fresh mushrooms (sliced)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 2 stalks celery (chopped)
  • 1/3 cup fresh parsley (chopped)
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 1 28-ounce can stewed tomatoes
  • 1 6 -ounce can tomato paste
  • 6 cups hot cooked spaghetti
  • 1 cup grated Parmesan cheese

Steps to Make It

  1. In a 4 or 6-quart pressure cooker, cook beef and sausage until brown. Stir the meat often so it breaks up as it cooks. 

  2. Remove meat with a slotted spoon when it is done and drain off fat from the pressure cooker.

  3. Return the meat to the pressure cooker and add the mushrooms, onion, garlic, celery, parsley, sugar, oregano, crushed red pepper, bay leaves, stewed tomatoes, and tomato paste. Stir to combine all of the ingredients.

  4. Lock the lid in place, following the directions that came with your appliance. Bring the pressure cooker up to high pressure then cook for 10 minutes.

  5. Bring a large pot of water to a boil at the same time, and add some salt. Then cook the spaghetti until al dente according to the package directions. Drain the spaghetti and, if necessary, keep it warm by placing the spaghetti in a colander and placing the colander over some simmering water.

  6. Quick-release the pressure on the pressure cooker, and carefully remove the lid. Remove the bay leaves, and serve the sauce over the cooked spaghetti. Sprinkle with the Parmesan cheese, and serve immediately.