Homemade Spaghetti Sauce
Easy and delicious spaghetti sauce made from scratch.
Servings: 10 servings
Calories: 475kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper diced
- 1 clove garlic minced
- 1 lb ground beef
- 4 links Italian sausage diced
- 8 ounces fresh white mushrooms sliced
- 4 15oz cans tomato sauce
- ½ cup water
- 2 tablespoon corn starch
- 2 teaspoon sugar
- 2 tablespoon parsley flakes
- 2 teaspoon Redmond Real Salt garlic salt
- 2 teaspoon Redmond Real Salt onion salt
- 1 ½ teaspoon Italian seasoning
- 1 teaspoon dried basil leaves
- ½ teaspoon crushed red pepper flakes
- 1 lb dry spaghetti noodles cooked per package instructions
- parmesan cheese for garnish
Instructions
For Pressure Cooker
- Set your pressure cooker to saute. Add olive oil.
- Add onions, garlic, and bell pepper. Cook for 2-3 minutes.
- Add ground beef and brown.
- Add Italian sausage and lightly brown.
- Stir in mushrooms.
- Add tomato sauce and water. Stir to combine.
- Add cornstarch, sugar, parsley flakes, garlic salt, onion salt, Italian seasoning, dried basil, and red pepper flakes. Stir to combine.
- Place lid on pressure cooker. Set valve to seal. Cook on manual high pressure for 15 minutes. Use a quick release when finished.
- Serve over cooked spaghetti noodles and garnish with parmesan
For Slow Cooker
- In a large skillet brown meat along with onion, bell pepper, and garlic. Transfer to a 5 qt slow cooker.
- Add sausage, tomato sauce, mushrooms and water.
- Add cornstarch, sugar, parsley flakes, garlic salt, onion salt, Italian seasoning, dried basil, and red pepper flakes. Stir to combine.
- Set slow cooker to low and cook for 6-8 hours.
- Serve over cooked spaghetti noodles and garnish with parmesan
Nutrition
Serving: 0.75cup | Calories: 475kcal | Carbohydrates: 39g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 368mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 17.9mg | Calcium: 38mg | Iron: 2.4mg