Easy Homemade Spaghetti Sauce Recipe
This comforting homemade spaghetti sauce made in the pressure cooker highlights sweet carrots, rich tomatoes, and fresh herbs for a perfect pasta pairing in no time.
Equipment
- 1 pressure cooker
Ingredients
Main Ingredients
- ¼ cup extra virgin olive oil Private Reserve Greek
- 1 medium yellow onion grated
- 3 cloves garlic finely minced
- 2 carrots grated fine
- 28 oz canned crushed tomatoes
- ½ cup water pasta cooking water preferred
- Kosher salt and black pepper to taste
- 1 tablespoon dried oregano
- 1 teaspoon sweet Spanish paprika
- Pinch red pepper flakes optional
- ½ cup fresh basil torn, packed
- ½ cup fresh parsley chopped, packed
- ¾ to 1 lb cooked pasta your choice
Instructions
Instructions
- Heat olive oil in pressure cooker over medium heat until it shimmers.
- Add grated onion and sauté for 2–3 minutes until translucent.
- Add minced garlic and grated carrots. Stir and cook for 4–5 minutes until fragrant.
- Pour in crushed tomatoes and water. Stir to combine.
- Season with salt, pepper, oregano, paprika, and optional red pepper flakes.
- Seal pressure cooker lid. Cook on high pressure for 10 minutes, then quick release.
- Open lid and stir in fresh basil and parsley. Add pasta and mix well before serving.
Notes
Store leftovers in fridge up to 5 days or freeze for 2–3 months. Add fresh herbs after reheating for best flavor.