The pressure will crush the garlic and release flavor.
Stir the garlic occasionally so it cooks evenly.
The tomato juice should evaporate as the sauce cooks.
Store the leftover sauce in an airtight container in the refrigerator for 3 to 4 days. You can also freeze it for up to 6 months.
Since you’re using lean ground beef, there shouldn’t be much grease to drain off. If the meat is very greasy, drain off excess grease before finishing the sauce.
Keep the lid off of the sauce so some of the liquid evaporates and the sauce thickens. Simmer the sauce for up to 2 hours for a more flavorful and tender sauce.
Refrigerate the leftover sauce in an airtight container for 3 to 4 days or freeze it for up to 6 months.
You can use any good table wine such as burgundy, chianti, or pinot noir. If you’d like to leave out the wine, substitute chicken, beef, or vegetable stock.
Store the leftover marinara sauce in an airtight container in the refrigerator for 3 to 4 days or freeze it for up to 6 months.
