Tomato Sauce for Pasta
Servings: 3 cups
- 2 tablespoons olive oil
- 2 tablespoons onion finely chopped
- 1 carrot medium, peeled and finely chopped
- 1 stalk celery finely chopped
- 1 clove garlic minced
- 3 cups crushed canned tomatoes
- salt and freshly ground black pepper to taste
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 tablespoon parsley minced
- 1 bay leaf small
- ¼ cup red wine dry
Use the SAUTÉ function to sauté the onion, carrot, celery, and garlic until softened. Add all the remaining ingredients. Turn off the SAUTÉ function.
Close and lock the lid of the cooker and set the regulator knob to PRESSURSet the timer for 12 minutes on the pressure cook function on HIGH.
When done, release the pressure and open the cooker. Use the SIMMER function to reduce the sauce if it is not thick enough.
If the sauce is too thick simply add an additional ¼ cup of red wine and a 15 ounce can of tomato sauce to make the sauce thinner.
Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 337mg | Potassium: 800mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4030IU | Vitamin C: 26mg | Calcium: 100mg | Iron: 4mg