Marinara/Spaghetti Sauce with fresh Roma Tomatoes Mushrooms and Basil IP

For Spaghetti Sauce, simply add your favorite Meat/s (ground Beef Ground Sausage, ground Chicken or Turkey…. or even Shredded Chicken.) You may also be interested in My Homemade Meatballs. Meatballs…includes IP shortcut with Marinara Sauce
It’s important to start with good Red Tomatoes.

*This sauce also makes a great dipping sauce for bread sticks, Just add 1 Tbsp of Parmesean Cheese Per cup of Sauce. Serve with your favorite bread.

Marinara Sauce usually takes hours to refine and for the flavors to meld together, but since this is made in the IP, it only takes about an hour total. You don’t add liquid to the pot to make this recipe… the Veggies make it for you. You will simply reduce the Sauce after. Also, use this sauce to Make My Manicotti.Manicotti/Stuffed Shells.. Oven and IP Version.

I added a picture of what this looks like with no added liquid and done on stovetop for hours. (See the bottom.) so it can be done stove top method if that is your preference.

Makes about 6 cups

If you want Meat in this you can either add 1 lb of cooked Meat after the Sauce is cooked, just like using any pre jarred sauce ( I like to add it after), or if using Hamburger or Sausage, you can brown it and season well with Garlic Powder, Onion Powder Italian Seasoning, Salt and Pepper and then cook it in with the sauce. If using cooked Chicken, season it well and shred it to add later.

6-8 Roma Tomatoes chopped
2 c Onion, chopped.
1 lg Green Pepper chopped (About 2 c).
6 Cloves Garlic Minced. (For really super Garlicky flavor use 10)
8 oz. chopped Crimini Mushrooms
1/3- 1/2 c chopped fresh Basil.
2 Tbsp Fresh Oregano Or 1 Tbsp dried.
1/2 tsp dried Thyme
1/4 tsp Dried Rosemary.
2 Bay leafs.
1 1/4 tsp Salt
1/4 tsp Pepper.
1 Tbsp Sugar * optional.
1/4 c EVOO.
1/4 c Tomato Paste

Turn the Instant Pot to Sauté Hi, and start chopping the Onion, Garlic and Green Pepper… Add the Evoo to the Pot and when it shimmers add the Onion and Garlic, let set for a second and then stir quickly, for a bout 30 Seconds, turn the Pot off. Add the Herbs and Bay leaf. Add the chopped Peppers, and chop and add the Mushrooms ..stir around for a couple seconds and let set until you get the Tomatoes chopped. Add the Chopped Tomatoes to the top and don’t stir. Add the Salt, Pepper and Sugar to the top of the Tomatoes without stirring. It will all blend together.
Put the Lid on the Pot and turn the time to 4 min, and allow for 10 min NPR after the Beep before opening. The Sauce will be really soupy, so give it a stir and turn pot off and then on to Sauté Hi. Taste the liquid and now is the time to add more Herbs and or seasonings…Basil, Thyme, Oregano, Rosemary, Salt pepper ..etc, season it more for your taste. Then you will need to reduce the Sauce, be careful not to burn it. Sauté, Sauce to reduce the liquid for 15-20 min. At the end, add the Tomato Paste. At this point, Serve as is or remove the Bay Leaves and use an immersion Blender to blend until you reach your desired consistency. It’s important to note that if you have used meat in the beginning that you may want to scoop as much as you can to the side leaving Mostly Tomato to blend up. This is why I add the meat after.

When it has been reduced, add the 1/4 c Tomato Paste.

This next picture is a stove top batch, no liquid added and no need to reduce, because it happens over time cooking on the stovetop, but it cooks for hours to get like this.