Step 1

Heat oil in a large heavy-bottomed skillet or Dutch oven over medium heat. (Note: if you are going to cook the entire sauce on the stovetop, be sure to use a pot that will hold all of the ingredients.)

Step 2

When oil is hot, add beef, salt, and pepper.

Step 3

Cook beef, breaking it apart with a spoon or spatula, until cooked through, 8 to 12 minutes.

Step 4

Combine cooked beef, garlic, dried basil, dried oregano, water, and crushed tomatoes in the bowl of a 6-quart Instant Pot / pressure cooker.

Step 5

Stir well.

Step 6

Set pot to “sealing” and pressure cook on high for 6 minutes.

Step 7

Leave sauce to release naturally for 10 minutes and then manually release any remaining pressure.

Step 8

Combine cooked beef, garlic, dried basil, dried oregano, water, and crushed tomatoes in the bowl of a 4 or 6 quart slow cooker.

Step 9

Stir well.

Step 10

Slow cook on low for 4 to 6 hours. (Note: It’s best to cook this on low; many slow cookers get so hot on the “high” setting that they can cause a tomato-based sauce to burn.)

Step 11

Add garlic, dried basil, dried oregano, water, and crushed tomatoes.

Step 12

Stir well.

Step 13

Let sauce cook until it begins to bubble, 5 to 6 minutes.

Step 14

Reduce heat so that the sauce is barely simmering and give it another good stir.

Step 15

Place a lid on the pot and let it simmer gently for 30 minutes to let the flavors develop.

Step 16

Check the sauce occasionally to be sure it isn’t burning on the bottom and to reduce the heat if needed.

Step 17

Stir sugar into the finished sauce. Taste and season the sauce with some salt and pepper or a bit more sugar, if needed until it tastes balanced.