Old World Italian Spaghetti Sauce
A rich, classic spaghetti sauce infused with herbs, garlic and red wine—quick-cooked under pressure for deep old-world flavor in a modern way.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 cans (6 ounces each) Tomato paste thick and rich
- 1 can (28 ounces) Tomato puree smooth and tangy
- 2 cans (28 ounces each) Crushed tomatoes for that chunky texture
- 4 cloves Garlic crushed
- ½ cup Onion chopped
- 3 ½ tablespoons Extra virgin olive oil
- 2 ½ tablespoons White sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dried basil
- 1 teaspoon Dried oregano
- ½ teaspoon Thyme
- ½ teaspoon Rosemary leaves
- ¼ cup Parmesan cheese added right before serving
- ½ cup Dry red wine
- 2 ½ cups Water
Instructions
Instructions
- Heat olive oil in the pressure cooker on medium until warm.
- Add onion and garlic. Sauté until translucent and aromatic, about 5 minutes.
- Stir in tomato paste, tomato puree, and crushed tomatoes until well combined.
- Add sugar, salt, pepper, dried herbs. Stir thoroughly to mix flavors.
- Pour in red wine and water. Stir once more to combine all ingredients well.
- Seal pressure cooker lid and cook on high pressure for 25 minutes.
- Allow for slow release followed by natural pressure release before opening the lid.
Notes
Let sauce cool before refrigerating or freezing. Add parmesan right before serving. Adjust thickness by simmering uncovered if needed.