pasta sauce recipe

Weeknight Ragù with Veggies packed with tons of vegetables and flavour! It's perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot!&nbsp;

Weeknight Ragù with Veggies

lbs (454 gr) beef

carrots,

onion,

garlic

small-medium zucchini, trimmed and roughly chopped

large bell pepper, roughly chopped

spinach leaves

tomatoes

red wine

broth

oregano

basil

1/8-1/4 tsp crushed red pepper flakes

tsp kosher salt

tsp black pepper

Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to slow cooker.&nbsp;

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to slow cooker.

Blend spinach in food processor and set aside (do not place in slow cooker yet).

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to slow cooker and stir until well blended.&nbsp;

Turn slow cooker to slow for 8-10 hours or high for 3-4 hours. With 10-20 minutes left, add spinach.&nbsp;

Serve over top of noodles, polenta, or other desired base.&nbsp;

Slow Cooker Instructions:

Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes.&nbsp;

Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.

Blend spinach in food processor and set aside (do not place in IP yet).

Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended.&nbsp;

Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix.&nbsp;

Instant Pot Instructions:

Pasta puttanesca is an original budget-friendly meal with inexpensive pasta that gets a flavor kick from ingredients like anchovies, olives, and garlic.

Pasta Puttanesca Recipe

olive oil (0.32)

onion

garlic (0.32)

anchovy filets (0.39)

28 ounces. can crushed tomatoes (0.79)

basil (0.05)

tsp crushed red pepper (0.02)

kalamata olives (0.54)

capers

spaghetti (1.09)

Dice the onion and mince the garlic. Add the olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the ingredients over medium heat until the onions are soft and the anchovies have dissolved.

Add the crushed tomatoes to the skillet, along with the basil, crushed red pepper, sliced olives, and capers. Stir to combine, then allow the sauce to come up to a simmer. Once simmering, turn the heat down to low and let the sauce simmer, stirring occasionally, while you cook the pasta.

Bring a large pot of water to a boil over high heat. Once rapidly boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Reserve about 1/2 cup of the starchy pasta water before draining the past in a colander.

Add the cooked and drained pasta to the puttanesca sauce in the skillet (or if your skillet is not big enough, add them both to the large pot used to cook the pasta, heat turned off). Stir to combine the pasta with the sauce. If the pasta becomes dry, add a splash or two of the reserved pasta water. Serve hot.

Pasta with tomatoes and tarragon

garlic clove, finely chopped

tbsp tarragon vinegar (see note)

caster sugar

(60 milliliters) extra virgin olive oil

eschalots, finely chopped

unsalted butter

tarragon leaves (see note),

angel-hair pasta

(25 grams) grated parmesan, plus extra to serve

This homemade spaghetti sauce is rich and hearty, made with Italian sausage or ground beef. It&#39;s easy to make using mostly pantry ingredients. Serve it over spaghetti, penne, or your favorite pasta shape.

Homemade Spaghetti Sauce

olive oil

Italian sausage (or ground beef, or ½ pound of each)

garlic (minced)

tomato sauce

tomato paste

water

sugar

Italian seasoning

salt

black pepper

¼ cup chopped fresh flat leaf Italian parsley

basil (optional)

In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the sausage (remove from casings) and/or ground beef and chopped onion and cook, crumbling, until browned.

Reduce the heat to medium and stir in the garlic. Cook 30 seconds or until fragrant, being careful to not let the garlic burn.

Then add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, Italian seasoning, oregano, salt, pepper and fresh parsley. Stir.

Bring to a simmer and then reduce the heat to a very low simmer. Partially cover the pot, leaving just a little room for steam to escape. Cook at a low simmer for 1-2 hours, stirring every 20-30 minutes. The longer you cook the sauce, the thicker and more richly flavored it will become. If it gets too thick, stir in a little more water.

Stir in the fresh basil (if using) and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1681995432/b8st3jiikxjvo7c9fq8d.mp4

This delicious Spaghetti Sauce Recipe is easy to make and uses mostly pantry ingredients. It starts with onion, Italian sausage and garlic to build flavor, plus canned tomatoes, herbs and seasonings. Try it with your favorite pasta tonight!

Spaghetti Sauce Recipe

Make this spaghetti sauce recipe in your RICARDO electric pressure cooker or Instant Pot.

Pressure Cooker Spaghetti Sauce

lb (450 g) lean ground beef

¾ lb (340 g) Italian sausage meat

onions,

2 diced

2 stalks, diced

2 cloves, finely chopped

(28 oz/796 ml) diced Italian tomatoes

1 (28 oz/796 ml) tomato sauce tomatoes

chicken broth

½ tsp celery salt

(5.5 oz/156 ml) tomato paste

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the beef in 2 tbsp (30 ml) of the oil, breaking it up with a wooden spoon. Season with salt and pepper. Set aside in a bowl. 

Brown the sausage meat, breaking it up with a wooden spoon. Add the onions, carrots, celery, garlic and the remaining 2 tbsp (30 ml) of the oil and cook for 5 minutes. Season with salt and pepper. 

Add the tomatoes, tomato sauce, broth, oregano, celery salt, clove and ground beef. Mix well, then add the tomato paste without stirring. Cover and select the Meat function. Set the machine to cook for 25 minutes.

Let the pressure release naturally (about 15 minutes), and remove the lid. Mix well to combine. Adjust the seasoning. Remove and compost the clove. Serve with your favourite pasta.

Vraiment délicieuse et rapide. J’y ajoute un bon supplément de condiments, mais même sans cela, elle est très bonne.

Moi j'ai ajouter des champignons et piments vert c'étais un vrai délice hummmmmmm ces a refaire ca ces sur

Question lorsque je fais ma sauce sur un rond je fais revenir ma viande jusqu’à ce qu’il n’y ai plus de liquide. Puis-je faire la meme chose avec le instant pot ?

Mon mari à adoré ma recette. J’ai suivi les étapes de la préparation à la lettre et tout s’est très bien passé . C’est très bien écrit 25 min de cuisson! J’ai ajouté des épices el mamamia pour la sauce à spaghetti et du chorizo! Merci Ricardo

Rebonjour, j'avais manqué votre réponse en 2020. Donc la fonction viande est par défaut 25 min.,il faut donc le programmer à 25 min.? J'ai eu souvent du brûlé dans ma sauce, c'était donc parce que j'ajoutais des minutes Car je croyais que le temps était 1heure Merci de clarifier ceci.merci à toute l'équipe,vous êtes formidables!

Super recette, nous prenons les épices El mamia, et ajoutons la pâte de tomate après la cuisson, c'est un succès ici

I am confused as to how long to ‘pressure cook’ this recipe.

Pour les personnes à qui c’est arrivé ‘burnt’ c’est qu’il faut mélanger tous les ingrédients sauf la pâte de tomates que l’on dépose sur le dessus de la sauce sans brasser avant de mettre le couvercle.

Viens juste d'avoir Mon autocuiseur la sauce à spaghetti excellente j'ai suivie la recette à la lettre poids et mesures

Bonjour, 
Il serait intéressant d’inscrire le temps de cuisson en minutes plutôt que seulement la fonction. Comme je n’ai pas un autocuiseur Ricardo, moi la fonction viande équivaut à 40 minutes... et donc ça a brûlé....

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

This luxurious creamy pasta and sauce is a decadent dish that you can serve up on a weeknight, or at a dinner party.

Tagliarini with Saffron Cream Sauce

butter

saffron

heavy cream

lemon juice

lemon zest (un-waxed lemon)

pasta

Parmesan cheese (plus more for topping)

parsley (chopped)

salt and freshly ground pepper (to taste)

Bring a large pot of salted water to a boil.

Meanwhile, melt the butter in a large skillet over medium heat.

Add the garlic and saffron and cook, stirring occasionally, for about 2 minutes.

Add the cream and increase the heat to medium-high.

Simmer until slightly thickened, about 2-3 minutes. Stir in the lemon juice.

Add the pasta to the boiling water and cook according to the package directions.

Remove ½ cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the reserved cooking water and stir in the Parmesan cheese and lemon zest.

Salt &amp; pepper to taste.

Serve topped with more cheese &amp; parsley

Rich with tomatoes and herbs, this classic Italian recipe for homemade spaghetti sauce may become a family tradition in your home. A pot of spaghetti sauce simmering on the stove will have everyone coming to the kitchen to see what&#x27;s cooking. 

yellow onion ((about 1 medium onion))

garlic, minced ((about 1 tablespoon minced garlic))

(28 oz) can crushed tomatoes

(15 tomato sauce

(14.5 tomatoes

white sugar

thyme

red pepper flakes

bay leaf

parsley

Heat

Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant. 

Stir

Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute). 

Add Ingredients

Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves. 

Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn't sticking to the bottom of the pan. Adjust heat if necessary.

Stir in Butter

Carefully remove bay leaf and stir in butter, basil, and parsley until butter is melted.

Season and Serve

Taste, season with salt and pepper, and serve.

https://content.jwplatform.com/videos/RxWzsNAW.mp4

Rich with tomatoes and herbs, this classic Italian recipe for homemade spaghetti sauce may become a family tradition in your home. A pot of spaghetti sauce simmering on the stove will have everyone coming to the kitchen to see what’s cooking.

Top 7 pasta sauce recipe recipes from across the web

The most viewed pasta sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Weeknight Ragù with Veggies

Pasta Puttanesca Recipe

Pasta with tomatoes and tarragon

Homemade Spaghetti Sauce

Pressure Cooker Spaghetti Sauce

Tagliarini with Saffron Cream Sauce

Spaghetti Sauce Recipe

Top 7 pasta sauce recipe recipes from across the web

The most viewed pasta sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Weeknight Ragù with Veggies

Pasta Puttanesca Recipe

Pasta with tomatoes and tarragon

Homemade Spaghetti Sauce

Pressure Cooker Spaghetti Sauce

Tagliarini with Saffron Cream Sauce

Spaghetti Sauce Recipe

The most viewed pasta sauce recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine