The Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it’s got a ton of veggies, aromatics, meat, cheese and tomatoes! I’ve always got a jar of this chunky, delicious and super healthy sauce in my freezer. I make this sauce to clean up my fridge, when leftovers of veggies and cheese start piling up. It’s a great sauce to make when you’re short on an ingredient or two. You can easily skip the meat and make a vegetarian version of this hearty sauce.
Plenty of veggie choices: The choices are endless with this sauce. You can pretty much add any veggies you have lying around. Here are some that I have used successfully- mushrooms, celery, eggplant, zucchini, squash, carrots, cabbage, onions, garlic, spring onions, leeks, chives, spinach, kale, turnips and peppers.
Plenty of meat choices: As with veggies, you can add any meat or a combinations of meats that you have on hand. I have tried making this sauce with all kinds of ground meat and sausage, chopped cooked sausage, leftover mortadella, salami, shredded chicken, bacon and prosciutto.
Choices for Sauce: I typically have a can of crushed or diced tomatoes in my pantry. If I’m using diced, I like to puree it a little with my hand blender before adding to the pot. I also keep a jar of my preferred marinara sauce, which also works great in this sauce. If you have any leftover tomatoes to use, just throw them in there, finely chopped, and they’ll blend in well.
Kid-Friendly: This is a great sauce to sneak in a ton of veggies in a pasta sauce. If your little one is picky about chunks of veggies, pulse each vegetable a few extra times in the food processor, then increase the cook time to 5-6 minutes. The veggies will almost dissolve in the sauce, and no one will ever know 😉
Serving suggestion: I always make a big batch of this sauce. This works great with a simple boiled pasta; makes a great lasagna, as a pizza sauce with some fresh or shredded mozzarella and hand-torn-basil; for meatball sandwiches.
Stove-Top Method: This sauce can be easily cooked in a big stock pot or sauce pot. Follow all steps and cover and cook on medium-heat, for about 12-15 minutes, stirring every 3-4 minutes.
'Everything But The Kitchen Sink' Pasta Sauce (Instant Pot)Print Recipe
- 28 oz Crushed Tomatoes, OR, Marinara Sauce
- 1 tablespoon Extra Virgin Olive Oil
- 2-4 teaspoons of Italian Seasoning, or Trader Joe's 21 Seasoning Salute(I add 4 tsp. for crushed tomatoes or 2 tsp. for marinara sauce)
- Salt to taste (adjust based on seasoning blend)
- 1/2 teaspoon black pepper (adjust based on seasoning blend)
- 1/2-1 teaspoon Crushed Red Pepper (Adjust to heat preference)
- Veggies for blending:(Can use whatever you have on hand, I use a total of 2.5-3 cups chopped)
- 2-3 garlic cloves
- 2 medium carrots, cut into chunks
- 2 cups or so crimini mushrooms
- 1 small onion, cut into chunks
- Meat (skip for vegetarian sauce)
- 1 lb, ground chicken/beef/turkey (or a combination)
- 1/4 cup grated parmesan cheese (or similar blend)
- 2-3 tablespoons hand torn fresh basil, or,
- 1/4 cup chopped parsley
Prep: In a food processor, throw in garlic cloves and pulse 5-6 times, to chop them fine. Add carrot chunks and repeat the process till carrots are finely chopped. Add mushrooms and pulse 5-7 times to chop them fine as well. Remove in a bowl. Add onion chunks and pulse 5-6 times to chop. Add to the chopped veggies. The reason I do onions separately is so that they stay chunky and don't release their juices.
Heat olive oil on SAUTE mode (high). When display reads HOT, add ground meat and don't stir for a minute or so, this allows the meat to brown on one side. If making this sauce vegetarian, skip this step. Break up the meat with a wooden spoon or spatula and stir. Add chopped veggies and saute for another minute. Add spices and crushed tomatoes or marinara sauce. If using crushed tomatoes, add more seasoning and spices (check ingredient section). Stir everything together. If the sauce looks thick, add 1/4-1/2 cup water. Close lid. Vent set to Sealing. Pressure cook on Manual/Pressure Cook for 3-4 minutes.
Wait 5-7 minutes before manually releasing pressure (NPR5/7). Open lid after pin drops. Stir in grated parmesan cheese and garnish with basil or parsley before serving.