Imagine creating a rich, restaurant-quality spaghetti sauce in just 40 minutes, without spending hours simmering on the stove. This pressure cooker spaghetti sauce is a game-changer for busy home cooks who refuse to compromise on taste. Whether you're a weeknight warrior or a weekend culinary enthusiast, this recipe promises intense Italian flavors, tender meat (optional), and a sauce so delicious it'll make your family think you've been cooking all day.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound ground beef or turkey (optional)
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, and measuring out the spices and tomato products.
- If using ground meat, select the "Sauté" function on the pressure cooker. Add olive oil and brown the meat thoroughly, breaking it into small crumbles. Remove meat and set aside.
- In the same pressure cooker pot, sauté the chopped onions until translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds until fragrant, being careful not to burn the garlic.
- Stir in tomato paste and cook for 1 minute to develop a deeper flavor.
- Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. If using meat, return the browned ground beef or turkey to the pot.
- Close the pressure cooker lid, set the valve to sealing position, and cook on high pressure for 15 minutes.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Open the lid, stir the sauce, and adjust seasoning if needed. Let the sauce rest for 5 minutes before serving.
- Serve hot over cooked pasta, garnishing with fresh basil or grated Parmesan cheese if desired.
Tips
- For deeper flavor, consider browning your meat and vegetables thoroughly before pressure cooking. This develops a rich, caramelized base.
- Don't skip the natural pressure release step - it helps the flavors meld together and ensures a more balanced sauce.
- Fresh herbs can elevate this sauce dramatically. If you have fresh basil or oregano, use half the amount of dried herbs and add them at the end of cooking.
- For a vegetarian version, replace ground meat with mushrooms or plant-based meat alternatives.
- The sauce freezes beautifully for up to 3 months, making it perfect for meal prep and busy nights.
- Always use high-quality crushed tomatoes for the best flavor result.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 55mg
