Description
I always have this homemade pasta sauce in my freezer (it freezes well), and it’s often my go-to meal on a Friday night, along with my frozen homemade meatballs. But don’t forget about other meals like lasagna, chicken Parmesan, etc., as you’ll find this sauce can be a key ingredient.
Ingredients
- 1 tablespoon olive oil
- 8 ounces sliced fresh mushrooms
- 1 cup chopped onions
- 1 teaspoon fennel seeds
- 3 cloves garlic, minced
- ¾ cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- ¾ cup chicken broth, or more as needed
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 1 large bay leaf
- freshly ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot
- then add mushrooms
- onions
- and fennel seeds. Cook
- stirring occasionally
- until softened
- about 3 minutes. Add garlic
- and cook for 1 more minute. Pour in red wine
- and simmer until the alcohol has cooked off
- about 3 minutes.
- Add tomatoes
- tomato paste
- and chicken broth to the pot and bring to a simmer. Stir in sugar
- basil
- oregano
- rosemary
- salt
- crushed red pepper flakes
- bay leaf
- and pepper. Turn off Saute function.
- Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer’s instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- When time is up
- carefully release pressure using the natural-release method according to manufacturer’s instructions for 5 minutes. Unlock and remove the lid.
- Taste the sauce and adjust seasonings
- if necessary. If the sauce is too thick
- just stir in a little chicken broth or water until you reach your desired consistency.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6