Pressure Cooker Spaghetti Sauce
Transform your weeknight dinners with this rich and hearty Pressure Cooker Spaghetti Sauce, a game-changer for busy home cooks craving bold Italian flavors in a fraction of the time. Made with a savory medley of ground beef and Italian sausage, simmered to perfection with crushed tomatoes, tomato paste, and aromatic herbs such as basil and oregano, this sauce is infused with exceptional depth and complexity, thanks to the magic of a pressure cooker. Ready in just 35 minutes, it boasts a slow-cooked taste without the hours of simmering, making it perfect for family dinners or meal prepping for the week. Serve it over your favorite pasta or use it as a base for lasagna or baked ziti, and garnish with fresh parsley for an extra touch of freshness. This one-pot spaghetti sauce delivers comfort, flavor, and convenience, all in one!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 0.5 pound Italian sausage, casing removed
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 15 ounces tomato sauce
- 1 cup beef broth
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Set the pressure cooker to sauté mode and heat the olive oil.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef and Italian sausage to the pressure cooker. Cook until browned, breaking it up into small pieces, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and beef broth.
Add the dried basil, dried oregano, sugar, red pepper flakes (if using), salt, black pepper, and bay leaves. Stir well to combine.
Close and lock the pressure cooker lid. Set to manual (or pressure cook) mode and cook on high pressure for 15 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Open the lid and give the sauce a good stir. Remove the bay leaves.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve hot over your favorite pasta or use as a base for other recipes. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 14.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
