Description
A thick and chunky spaghetti sauce with flavorful Italian sausage pressure cooked in your Instant Pot or slow cooked in your Crockpot.
Ingredients
Scale
- 1 pound ground Italian sausage (double if you’re a meat lover)
- 1 cup diced onions
- 8 oz mushrooms, chopped
- 3/4 cup chicken or beef broth
- 2 bay leaves
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp basil
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp sugar
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 (8 oz) cans tomato sauce
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions and mushrooms. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the bay leaves, garlic powder, oregano, basil, Italian seasoning, salt, pepper, sugar, crushed tomatoes, tomato paste and tomato sauce. Do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pot sit for 5 minutes then move valve to venting. Remove the lid.
- Stir. Discard the bay leaves. Season to taste. Serve sauce over pasta.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onions and mushrooms. Brown for about 5 minutes. Add to the slow cooker.
- Stir in the broth, bay leaves, garlic powder, oregano, basil, Italian seasoning, salt, pepper, sugar, crushed tomatoes, tomato paste and tomato sauce.
- Cover and cook on low for 4-6 hours.
- Stir. Discard the bay leaves. Season to taste. Serve sauce over pasta.
Notes
This makes quite a bit of sauce, about 7-8 cups. You can easily halve the recipe. Keep the same cooking time.
- Category: Sausage
- Method: Instant Pot