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Family Favorite Pasta Sauce (Real Food, Paleo, Whole30)

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I have been making this pasta sauce for YEARS and it is definitely one of our family favorites!  It is absolutely easy and quick to make with the aid of my best friend, the electric Instant Pot (you have one, right?),  And over the last few months, this is a recipe that my 14 year old has been in charge of since it is one of his favorite meals.

First, a couple notes:

An electric pressure cooker is used for this recipe.  I am sure this can be adapted to be prepared on the stove - I might follow all instructions, and just increase the final cooking time to an hour.

If your family tolerates dairy, I HIGHLY recommend adding a hunk of rind from wedge of real Parmesan cheese before simmering the sauce.  The rind may seem odd but every part of this delicious cheese is traditionally used, including the rind.  Mo mystery stuff from a green can here, please!  The cooking process softens the cheese rind, leaving it almost spongy, and it imparts an incredible depth of flavor to the sauce.

I called for ground beef here but a spicy Italian sausage can be substituted.  And if I have fresh beets in the house, I will chop up the beet tops (or use chard), and saute them along with the chopped veggies.

And finally, I used a gluten-free pasta here (omit if you are keeping Whole30).  But, cooked spaghetti squash, spiralized sweet potato or parsnips can be used in place of the pasta.  I usually avoid zucchini noodles here, since they tend to be a little watery and will dilute the flavor the sauce.


Family Favorite Pasta Sauce
  • 2 tablespoons organic olive oil
  • 1/2 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 carrots, diced
  • 1 stalks of celery, diced
  • 1 cup beet greens or chard, chopped (optional)
  • 1 1/4 organic ground beef
  • 1 28-ounce can crushed tomatoes in puree
  •  2 15-ounce can of diced tomatoes, pureed
  • 1 tablespoon dried parsley
  • 3 teaspoons sea salt
  • 1 teaspoon coconut sugar (or organic cane sugar)
  • 1 teaspoon crushed red pepper flakes
  • 6 inch piece of Parmesan cheese rind (optional)
  • Cooked gluten-free pasta for serving (or spiralized vegetables - see above)

Preheat the pressure cooker and add the olive oil.  Add the onion, garlic, carrots, celery, and greens (if using).  Cook for about 5 minutes or until the onion is soft.  Add the ground beef and cook until the meat is no longer pink.  Add the tomatoes, parsley, salt, sugar, red pepper flakes, and cheese rind (if using).

Cover the pressure cooker, and cook under pressure for 30 minutes.

Release the pressure using your pot's quick-release method.  Remove the cover remove the what is left of the yummy cheese rind (if using).  Adjust seasonings, if necessary, and serve over your choice of pasta or vegetable noodles.

Refrigerate any leftovers.

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