Pressure Cooker Easy Spaghetti Sauce Recipe
2022-05-24- Cuisine: Italian
- Course: Side Dish
- Skill Level: Beginner
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- Yield: 3
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
189 -
Carbohydrates
15.9 -
Cholesterol
49.2 mg -
Fat
3.8 g -
Fiber
0 g -
Protein
21 g -
Saturated Fat
2.4 g -
Serving Size
1 -
Sodium
286 mg -
Sugar
2 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
130 mg
Pressure cooker easy spaghetti sauce recipe. Vegetables with herbs and dry white wine cooked in a pressure cooker. This winter tomato sauce works well with Italian spaghetti and long pasta, such as linguine or fettuccine. Serve this versatile sauce over cooked spaghetti or pasta.
Use a 5-7 quart (5-7 L) pressure cooker for this recipe.
For every 1 pound (480 g) of pasta or spaghetti, you need to use 5 quarts (5 L) of water. In a large saucepan, bring water to a boil over medium-high heat.
Add 4 tablespoons of coarse salt to boiling water. Stir well.
Add spaghetti. Stir, to keep the pasta from sticking. Cover the saucepan with a lid and bring back to a boil. Once the pot is boiling again, remove the lid for the remaining time to cook. This will prevent pasta from boiling over. Stir spaghetti again.
Once spaghetti or pasta is ready, drain, using a colander.
Pressure Cooker Easy Spaghetti Sauce Recipe
Ingredients
- 3 tablespoons olive oil
- 1 cup finelly chopped yewllow onion
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 3 cloves garlic, peeled and minced
- 28 oz (840 ml) can tomato puree
- 28 oz (840 ml) can crushed tomatoes
- 2 teaspoons dried Italian herb blend
- 1 teaspoon dried basil
- 1 teaspoon brown sugar
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (125 ml) vegetable broth
- sea salt and freshly ground black pepper
Method
Step 1
In a pressure cooker, heat olive oil over medium-high heat. Add chopped onion, carrot, and celery and cook, stirring, until begins to soften, for about 3 minutes. Stir in minced garlic and tomato puree. Cook, stirring, for a further 1 minute.
Step 2
Add crushed tomatoes, herbs, dry white wine, and vegetable broth. Bring mixture to a boil. Season with a grind of black pepper.
Step 3
Close the pressure cooker and lock the lid. Set burner heat to high. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 10 minutes.
Step 4
Turn off the pressure cooker. Open the cooker, using the Quick Release method. Using an immersion blender, puree the sauce in the pressure cooker. Season to taste with salt and black pepper.