Servings: about 8 to 10 plates of pasta

2 tablespoons olive oil 2 tablespoons olive oil
1 pound pork sausage or ground beef or don't add ANY meat (marinara)! 1 pound pork sausage or ground beef or don't add ANY meat (marinara)!
4 cloves garlic (3 teaspoons minced garlic + 1 clove sliced) 4 cloves garlic (3 teaspoons minced garlic + 1 clove sliced)
1 (28-ounce) can crushed tomatoes 1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can tomato sauce 1 (14.5-ounce) can tomato sauce
½ cup water (omit if rinsing tomato cans) ½ cup water (omit if rinsing tomato cans)
1 tablespoon beef soup base 1 tablespoon beef soup base
1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
1 teaspoon oregano 1 teaspoon oregano
½ teaspoon basil (5 or 6 fresh leaves, chopped, added near end of cooking) ½ teaspoon basil (5 or 6 fresh leaves, chopped, added near end of cooking)
½ teaspoon fennel seed, bruised in pestle (or ¼ teaspoon Anise seed) ½ teaspoon fennel seed, bruised in pestle (or ¼ teaspoon Anise seed)
½ teaspoon onion powder ½ teaspoon onion powder
1 pinch crushed red pepper flakes (optional) 1 pinch crushed red pepper flakes (optional)
1 (6-ounce) can tomato paste (2 cans if sauce is for lasagna) 1 (6-ounce) can tomato paste (2 cans if sauce is for lasagna)

Mix everything together in IP except tomato paste. Set pot to Manual, High pressure, 8 minutes. When done, let NPR 10 minutes then CAREFULLY QR any remaining pressure.
Meanwhile, cook meat, if using.
When IP is done, turn pot off.
Open pot and add tomato paste (and meat, if using) mixing until well blended.
Set pot to Keep Warm until serving time (the longer the better).

If sauce is too thin, set pot to saute, low and boil off some moisture - keep an eye on it, stirring often so it doesn't burn.  If sauce is too thin, set pot to saute, low and boil off some moisture - keep an eye on it, stirring often so it doesn't burn.
My original recipe! No other attribution.  My original recipe! No other attribution.