How to Make Homemade Italian Spaghetti Sauce – Authentic & Simple

That first hiss from the cooker tells you something good is happening. You stand there, kinda mesmerized, as that sweet sound fills the kitchen. Itis like the slow build up to a good story you know youre about to enjoy.

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Just the smell hitting your nose gets ya thinking about that warm, hearty sauce ready to pour over spaghetti. You catch yourself wishing you could stretch time or maybe freeze this moment a bit longer, cause it just smells so dang right.

Pressure cookers are special that way. They take stuff that usually takes hours and make it happen fast. You feel your stomach rumble as the float valve pops up. That sealing ring doing its job, holding in all those flavors like a little guard. You know youre in for a good one.

Why Your Cooker Beats Every Other Pot

• Pressure locks in flavors faster so the sauce tastes rich and deep.
• The sealing ring and float valve make sure steam stays put, no mess or lost juice.
• You can do a quick release if youre in a hurry or let it slow release for a softer texture.
• It's way less babysitting than simmering forever on the stove.
• Easy cleanup cause youre just using one pot for just about everything.

What Goes Into the Pot Today

• 4 cloves fresh garlic, chopped fine so it melts into the sauce
• 120 ounces crushed tomatoes, four cans of the good San Marzano if you can get 'em
• 2 pounds sweet Italian sausage, gotta get that tasty meat going
• Half cup fresh basil, chopped up small to add that bright pop
• One and a half cup diced sweet onion, adds the perfect base flavor
• Half cup olive oil, the good stuff to saute9 everything
• One tablespoon sea salt, adjust it to what you like
• Half teaspoon black pepper, but you can crank it up if you want some kick

Your Complete Cooking Timeline

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1. Heat the olive oil right inside your pressure cooker on medium heat. You dont need another pan, just the one pot, which is kinda awesome.
2. Throw in the diced onions and let em cook until theyre see-through and tender, around 5 minutes. Stir a little so they dont stick.
3. Add the chopped garlic next. Youll smell it almost right away. Cook it for 1 or 2 minutes till its fragrant but dont let it burn, you gotta watch it close.
4. Now toss in the sweet Italian sausage. Use your spoon to break it up into small bits so it browns evenly. Cook it until its no longer pink, about 7-10 minutes. You wanna make sure it's fully cooked before the next step.
5. Pour in those crushed tomatoes and stir everything together. Bring it all to a simmer so the flavors start talking to each other.
6. Add the chopped basil, sea salt, black pepper, and sugar if youre using it. Mix it all up good. Lock the lid, check that sealing ring is on right and the float valves set. Pressure cook on high for 20 minutes. When its done, use a natural release so it chills out slowly and flavors settle in nice before you open it up.

Easy Tweaks That Make Life Simple

• Swap fresh basil for dried if you forgot the fresh stuff. Use about a third of the amountb4it still tastes dang good.
• Want it spicier? Add a pinch of red pepper flakes with the sausage for a little heat jab.
• Press the quick release if youre in a rush but expect the sauce a bit less thick.
• Throw in a splash of red wine with the onions for a deeper flavor punch.
• Use pre-cooked sausage or ground beef to save time on browning steps.

When You Finally Get to Eat

Pour that thick, rich sauce over your favorite pasta and youll feel like youre right in Italy. The sausage bits are juicy and the tomatoes are bright but mellow all at once.

Every bite is kinda like a warm hug on a chilly day. You remember dinners at home, family all sharing stories over plates piled high.

That fresh basil gives each forkful a little lift, making it feel fresh and alive even after cooking a while.

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Its the kinda dinner that makes you wanna slow down, savor every mouthful, and maybe just ask for seconds without shame.

Making It Last All Week Long

Let your sauce cool to room temp before you try to stash it otherwise condensation can make it watery or mess with freshness.

Pop some in airtight containers and keep 'em in the fridge for up to 5 days. Just warm it gently on the stove or in the microwave when ready.

If you wanna keep it longer, freeze your sauce in freezer-safe bags or containers. It holds up real good for about 3 months and you can thaw it overnight in the fridge.

The FAQ Section You Actually Need

• Can I use ground beef instead of sausage? Yep, you can swap in ground beef or even turkey if you want. The cooking times stay about the same so it fits right into your schedule.
• Do I have to use San Marzano tomatoes? Nope, but they do have a sweeter, less acidic taste that really shines here. Any good crushed tomatoes will still work great though.
• Whats the difference between quick release and natural release? Quick release lets out the steam fast, great if youre in a hurry but can make sauce a bit thinner. Natural release holds the pressure slower letting flavors settle in better and sauce thicken up.
• Can I freeze the sauce after cooking? Absolutely. Just let it cool first, then freeze in portions. Thaw in the fridge the day before you want to use it.
• Why is my sauce watery after pressure cooking? Sometimes steam release lets out a bunch of liquid. If that happens, you can simmer it a bit with the lid off to thicken it back up.
• How do I clean the sealing ring and float valve? Take the sealing ring out and hand wash it gently with soap and water to keep it from smelling weird. Wipe the float valve off with a damp clothb4thats gotta stay clear to do its job right.

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Homemade Spaghetti Sauce {Authentic Italian Recipe}

A rich, hearty Italian spaghetti sauce made in the pressure cooker with sausage, crushed tomatoes, and fresh herbs. Quick to cook, flavorful, and perfect for any pasta night.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Cuisine Mediterranean

Servings 16 people

Calories 321 kcal

Equipment

• 1 Pressure Cooker

Ingredients

  

Main ingredients

• 4 cloves fresh garlic chopped fine
• 120 ounces crushed tomatoes San Marzano if possible
• 2 pounds sweet Italian sausage
• 0.5 cup fresh basil chopped
• 1.5 cups sweet onion diced
• 0.5 cup olive oil
• 1 tablespoon sea salt or to taste
• 0.5 teaspoon black pepper or to taste
• 1 tablespoon sugar optional

Instructions

 

Instructions

• Heat the olive oil in your pressure cooker on medium heat.
• Cook the diced onions until translucent, about 5 minutes.
• Add chopped garlic and cook for 1-2 minutes until fragrant.
• Add sausage and cook until fully browned, 7-10 minutes.
• Stir in the crushed tomatoes and bring to a simmer.
• Add basil, salt, pepper, and sugar. Mix well.
• Lock lid, ensure sealing ring is in place and float valve is set. Pressure cook on high for 20 minutes.
• Allow natural pressure release before serving.

Notes

Let sauce cool before storing. Keeps in fridge 5 days or freeze up to 3 months. Reheat gently for best flavor.