Email to Kim Shook      

Spaghetti w/ Meat Sauce

Source of Recipe

thekitchn.com


Recipe Introduction

NOTE: I've made this three times now. The first two times were successful. The last time I tried it was a disaster. The pasta was too mushy to even eat. I have no idea what I did differently this time. It is such a convenient thing to do that I will try again - but make sure I have a back up. Surprisingly tasty. Next time I will play around with adding some additional flavor elements – fresh onion and garlic, herbs, etc. But, all in all, it was really good and I was so surprised to see how putting raw pasta in the machine worked.UPDATE: I made this again and did some tinkering. I used fresh onion and garlic instead of powdered and I added Penzey's dried Tuscan Sunset herb mix and tomato paste. I sauteed the onion until translucent, added the beef and cooked until almost done. Then I added the garlic, herb mix and paste and cooked a little longer and continued with the recipe. Much, much better!

Recipe Link: https://www.thekitchn.com/instant-pot-spaghetti-264230

List of Ingredients

1 tablespoon olive oil
1-pound ground beef
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups water, divided
1 (24-ounce) jar marinara or tomato-based pasta sauce
8 ounces dry spaghetti - or tube pasta (see note)
Grated Parmesan cheese, for serving



Recipe

Using the sauté function, sauté the beef in olive oil until done. Add the salt, onion and garlic powders about halfway. When done add 1/2 cup of water and the sauce – scraping to remove any fond. Mix well. Turn off the sauté function.

Break the pasta in half and place in the IP. Press down and do not stir from this point on.

Add the rest of the water to the sauce jar and shake to get the last of the sauce. Pour into the IP – DO NOT STIR.

Seal IP and set to HIGH for 8 minutes. (It will take up to 13 minutes to come to pressure).

When the 8 minutes are up, release with quick release. Open IP and stir pasta into the sauce. Remove insert from IP and serve immediately.

Serves 4-6.

NOTE: If you use tube pasta (ziti or penne), cook a couple of minutes longer and use more like 12 oz. of pasta.