Pressure Cooker Easy Spaghetti Sauce Recipe

2017-05-24
  • Yield : 3½ cups (875 ml)
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

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Nutritional Info

This information is per serving.

  • Calories

    189
  • Protein

    21 g
  • Carbohydrate

    15.9
  • Fat

    3.8
  • Cholesterol

    49.2 mg
  • Sodium

    286 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 5-7 quart (5-7 L) pressure cooker for this recipe.

For every 1 pound (480 g) pasta or spaghetti you need to use 5 quarts  (5 L) water. In a large saucepan, bring water to a boil over medium-high heat.

Add 4 tablespoons coarse salt into boiling water. Stir well.

Add spaghetti. Stir, to keep the pasta from the 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 pressure cooker and lock the lid. Set burner heat to high. When cooker reaches high pressure, reduce heat to low. Set 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.

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