20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS
You'll be amazed at how quickly this spaghetti with sausage meatballs comes together, thanks to the Instant Pot! Rolling prepared Italian sausage into balls makes for a simple and flavorful meatball -- no additional ingredients required. Plus, the tomato puree, garlic and fresh basil provides a smooth, delicious sauce without any extra work. Enjoy with an extra sprinkle of grated Parmesan for a quick and easy meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
HEARTY ITALIAN SAUSAGE AND MEATBALL STEW #RAGU
Ragú® Recipe Contest Entry. A nice thick tomato based soup loaded with Italian sausage, meatballs and vegetables. This is a wonderful meal for a cold day. Just add a salad and a hearty, crusty bread for dunking and you have a perfect meal.
Provided by Souxie
Categories Sauces
Time 1h10m
Yield 1 cup servings, 8 serving(s)
Number Of Ingredients 16
Steps:
- Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
- Top each individual serving with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 389.9, Fat 12, SaturatedFat 3.2, Cholesterol 18.1, Sodium 1228.2, Carbohydrate 49, Fiber 8.1, Sugar 3.7, Protein 22.3
MOM'S SUNDAY DINNER: ITALIAN RAGU WITH MEATBALLS AND ITALIAN SAUSAGE
Mom's usual Sunday dinner served with Rigatoni, Cavatelli, Gnocci, Spaghetti or whatever pasta on hand. Real Italian sauce is made with very few ingredients, but so full of flavor. The meat in this recipe also flavors the sauce. Nothing beats my mom's Sunday dinner although it has slowed down since my father's passing but when...
Provided by Annamaria Settanni McDonald
Categories Other Main Dishes
Time 5h30m
Number Of Ingredients 20
Steps:
- 1. In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- 2. Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- 3. Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to directions on box. Serve the meats on another plate as a second course or with the pasta. (We always couldn't wait til the second course!)
- 4. NOTE: If using plum tomatoes, make sure using a wooden spoon while cooking, you break up the tomatoes. You can also freeze this in batches and use when needed.
- 5. You can make this sauce your own by adding what herbs you like. Oregano or Basil, All Beef Meatballs if you prefer. My mom did all the combinations. MANGIA!
SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Provided by Dawn Perry
Categories Freezer Food Pasta Beef Tomato Parmesan Meatball Sausage Breadcrumbs Ground Beef Oregano Dinner Potluck
Yield 6-8 servings
Number Of Ingredients 35
Steps:
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Make the breadcrumb mixture:
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Prepare the braciole:
- Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Prepare the meatballs and sausage:
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
- To serve:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Do Ahead
- Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.
HOT ITALIAN SAUSAGE MEATBALLS WITH CAVATELLI #RAGU
Ragú® Recipe Contest Entry. It is a delicious combination of Italian Sausage and feta cheese. It made my mouth water while I was cooking!
Provided by carolynblakmore
Categories Sauces
Time 1h20m
Yield 16 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes.
- Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter.
- Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally.
- Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.
Nutrition Facts : Calories 658, Fat 26.7, SaturatedFat 10.1, Cholesterol 84.9, Sodium 1282, Carbohydrate 73.9, Fiber 3.5, Sugar 6.8, Protein 28.6
EASY ITALIAN SAUSAGE AND PEPPERS
My sister was hosting a birthday party and asked me to bring sausage and peppers. I'd never made them before, so I altered a braised pepper recipe. Now family members request this dish often.-Jeanne Corsi, Arnold, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 224 calories, Fat 17g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 657mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
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