pasta

easy instant pot meat sauce with pasta…

February 26, 2020 by Becky Spoon

This spaghetti and meat sauce is another easy recipe with ingredients you probably have in your pantry and freezer. I was craving Italian so I made this in my instant pot! I didn’t have spaghetti so I used linguine! Just as good.

I guess you would say this is an Italian-American Sauce. Many Italian sauces like a Sunday sauce will start with 3 or 4 different cuts of meat and they aren’t ground meats expect for some Italian sausage. This recipe has ground pork and ground beef, typical in an American style meat sauce. You know, the meat sauce we grew up with.

I started the recipe with sauteing onions and garlic in olive oil and then I added the ground beef and pork allowing it to brown. I then added wine scraping up the bits to get all the flavors. Even though I made this in the Instant Pot all of the steps to build flavors still apply. The use of the instant pot is just to cut down on the 2 to 3 hour simmer on the stove-top, not to cut out the steps to build the flavors necessary for a good meat sauce.

instant pot meat sauce with pasta…

You always want to use a good tomato in sauces. I used Mutti puree because I love their products and I didn’t have to squish a bunch of canned tomatoes. Here’s what I used: https://amzn.to/2w76AhM. You don’t have to buy this many, but if you can’t get them at your local grocery store, this is a good choice.

Honestly, how can something be so beautiful and not be good.

I added fennel seeds to this meat sauce because it adds a sweetness which I love in a meat sauce. I also added some red pepper flakes because I like a little kick. You don’t have to add either, but just some suggestions to add extra flavor.

I have made a bolognese many times, but you know we just need a simple meat sauce like this recipe. If you decide to make a bolognese here’s a great recipe: https://the2spoons.com/hearty-satisfying-bolognese-sauce/.

Here’s the recipe for this easy instant pot meat sauce with pasta…Bon Appetite!

instant pot meat sauce with pasta

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Course: dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

1/4 cup extra virgin olive oil
2 medium yellow onions, diced
6 garlic cloves peeled and chopped
1 lb ground beef
1 lb ground pork
salt
4 bay leaves
1 1/2 tsp dried oregano
1 tbsp fennel seeds (optional)
3/4 cup dry white wine
24 oz tomato puree plus
3 cups water
1 6 oz can tomato paste

Method

Heat the olive oil in the instant pot in the saute mode on normal. Add the onions and cook, stirring occasionally until golden. Add the garlic and cook stirring until it starts to brown. Add the ground beef and the ground pork. Season lightly with salt. Cook, stirring to break up the meat until the meat changes color and the water it gives of is boiled away about 10 minutes.
Continue cooking until the meat is browned about 5 minutes. Add the bay leaves, fennel and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot until the wine is almost completely evaporated.
Pour in the tomato puree, then stir in the tomato paste until it is dissolved. Season lightly with salt.
Place the lid on and set for 35 minutes. When finished, do a quick release. Skim off the fat and check the seasoning. Add salt if needed. Serve over your favorite pasta.

Easy Spaghetti and Meatballs

November 11, 2019 by Becky Spoon

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I call this recipe Easy Spaghetti and Meatballs because I’m using a jar of one of my favorite marinara sauces rather than the homemade I usually make!! After realizing I didn’t have fresh basil, I had already planned on the meatballs, I was happy to find I had jars of marinara in my pantry. I didn’t want to run to the store so it worked out great! And easy! I used Rao’s Homemade Marinara Sauce. Here’s the link if your not familiar: https://www.amazon.com/Raos-Homemade-Marinara-Sauce-24-Ounce/dp/B004TQPJAM. Use your favorite sauce, you don’t have to use my choice, I just happened to have this on hand and like it.

I think Spaghetti and Meatballs is a great dish when it’s cold and the weather is bad. It’s just one of those cozy comfort foods. Make your favorite garlic bread, add a green salad with a good vinaigrette and your meal is complete. This is a meal you can make ahead, either the day before or the morning of your dinner. Additionally, he meatballs and sauce freeze well.

The meatballs are homemade and delicious! They are loaded with spices, lots of parmesan cheese along with 3 meats, ground beef, ground pork and Italian sausage. I used hot Italian Sausage but use mild if you prefer. I simmer the meatballs in the jarred sauce for about an hour to allow the flavors to come together.

Easy Spaghetti and Meatballs

After your initial recipe, these meatballs make the perfect meatball sub. I make them all the time with my leftover meatballs. Just get a good French bread, toast it on both sides with a little butter (just the insides) heat your leftover meatballs, then add mozzarella. Place them under the broiler until your cheese has melted! A delicious sub!

Another use for the leftover meatballs and marinara is a delicious Leftover Meatballs Lasagna. Here’s the recipe: https://the2spoons.com/leftover-meatballs-lasagna/.

Easy Spaghetti and Meatballs

Don’t forget to finish your dish with shaved parmesan or Parmigiano Reggiano as I did in this case. Parmigiano Reggiano is a little expensive but I think it’s well worth it. A small portion last a while. The rind left is perfect for adding to soups or pasta sauces too.

A couple of tips before you start your recipe. Always save a little pasta water when to help with your sauce. Never rinse your pasta. And, always dress your pasta with some of the sauce first, then complete your final dish.

Here’s the recipe!! Enjoy

Easy Spaghetti and Meatballs

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
2 links Italian Sausage or 1/2 pound ground (I used hot)
1 cup Italian Bread Crumps (I used Progresso)
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp fresh Italian Parsley (Use dried if you don't have fresh)
1 1/2 tsp oregano
1 tsp garlic powder
1/2 tsp onion powder
5 small eggs or 3 large or extra large
1 1/2 cup finely grated parmesan cheese
3 tbsp olive oil for frying the meatballs

For the Final Spaghetti and Meatballs

1 recipe Meatballs
2 jars of your favorite marinara sauce or other sauce-
1/2 jar water
1 lb spaghetti
Parmesan or Parmigiano Reggiano for serving

Method

Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

August 14, 2019 by Becky Spoon

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This Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes literally came together in the time it took to boil the pasta! This is a perfect dish for your family when you need to throw together a fast meal. If you wanted to add protein, sliced grilled chicken breast added to the finished dish would be wonderful, or you could add Italian sausage at the beginning of cooking the dish by browning it before you add the garlic and red pepper flakes.

Loaded with fresh corn, roasted red pepper, ripe cherry tomatoes, green onions, lots of garlic and finished with cotija cheese, this pasta dish is absolutely delicious. Cotija Cheese may be a surprising addition but it is the Parmesan of Mexican Dairy. This aged cheese (grilled corn fame) is for sprinkling with abandon for a salty, creamy topping to salads, tostadas, enchiladas, pasta, and more. You know how good it is on grilled corn; it is equally exceptional with the fresh corn in this pasta recipe. I purchased the HEB brand of Queso Cotija https://www.heb.com/product-detail/h-e-b-queso-cotija/606238, however, there are many brands.

Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

If you want to add a side dish my Sautéed Spinach would be a great addition! https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/.

I hope you try this dish soon! Easy and so flavorful. I honestly couldn’t stop eating it was so good! Bon Appetite!

Summer Pasta

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Servings: 2 servings

Course: dinner, Lunch, Main Course, pasta

Cuisine: Italian

Ingredients Method

Ingredients

1/2 lb long pasta such as spaghetti or linguine
extra virgin olive oil
5 large cloves of garlic, chopped
1 pint cherry tomatoes, halved
1/2 cup roasted red peppers (I used jarred Mezetta Roasted Bell Peppers)
2 ears fresh corn
3 green onions
1/3 cup Cotija cheese plus more for serving
1/2 tsp red pepper flakes (optional)

Method

Bring a large pot of generously salted water to a boil.
When the water comes to a boil add the corn and cook for 3 or 4 minutes . Remove and set aside.
Add the pasta to the water and cook to your desired doneness. I like my pasta cooked for more time than al dente, so that is your personal choice.
Trim the corn off the cob and slice the tomatoes in half. -While the pasta is cooking heat a large skillet and add a little olive oil to the pan.
Add the garlic and red pepper flakes. Cook on medium until the garlic becomes aromatic. Add the tomatoes and cook until they have released their juices, about 5 minutes. Add the red pepper and combine. Add the corn that you trimmed from the cob and toss to combine.
With tongs add the cooked pasta to the cooked vegetables adding additional pasta water to create a sauce. Add the cotija cheese and combine, heating through so that it becomes part of your sauce.
Remove the pasta from the heat, top with the green onions and additional cheese for serving!

Sautéed Spinach — Summer Pasta with Fresh Corn, Roasted Red Peppers, and Cherry Tomatoes

Simple Spaghetti with Fresh Tomatoes from the Garden

July 2, 2019 by Becky Spoon

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This Spaghetti with Fresh Tomatoes from the Garden literally has 6 ingredients. Extra virgin olive oil, garlic, fresh tomatoes from the garden, parmigiana- reggiano, the pasta and some fresh basil. It is seasoned simply with a little salt and pepper, then a little pasta water to bring everything together! I honestly wanted to keep eating it!!

The tomatoes I used were Sun Gold cherry tomatoes, but you can use any of the small tomatoes. There’s champagne tomatoes, grape tomatoes, any of these will work in this recipe. If you decide to add some of these delicious cherry tomatoes to your garden here’s a link to give you names for the best types: http://www.veggiegardener.com/best-cherry …

Simple Spaghetti with Fresh Tomatoes from the Garden

I started with a little extra virgin olive oil and garlic, then added the tomatoes and cooked them until they were busting.

Finishing with pasta water helps make this delicious sauce! Add the spaghetti to the pan, toss a few times and you’re finished! Simple!

Eating this dish alone with a piece of good garlic bread or French bread is enough! However, if you want a salad, try my Caesar salad. Here’s a link for that: https://the2spoons.com/a-classic-beautiful-caesar-salad/

Hope you enjoy this simple recipe! The recipe is for two, however, just double or triple and the delicious flavors will remain the same!

Spaghetti with Fresh Tomatoes

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Servings: 2 Servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

2 Cups cups whole cherry tomatoes (I used Sun Gold)
2 garlic cloves, minced
3 tbsp extra virgin olive oil, plus more to drizzle on finished dish
1/4 cup Parmigiana Reggiana Cheese finely, Parmesan or Pecorino Romano grated plus more for finishing the dish
salt and pepper to taste
pasta water
fresh basil, torn
8-16 oz spaghetti

Method

Bring a pot of water that has been salted to a boil. Cook your pasta to your desired firmness! I actually like mine softer than al dente.
While your pasta is cooking, wash and pat dry your tomatoes. Heat the olive oil in a large skillet. Add the garlic and cook until fragrant but don’t burn. Add your tomatoes and cook until they have burst and a sauce begins to form. Shake the pan while cooking to insure all sides are cooking.
When your tomatoes have burst and your sauce begins to make add a little salt and pepper to taste.
Don’t drain your pasta, but remove your pasta with a spider or tongs from the pasta water into your skillet with the sauce. Add a ladle of pasta water and combine your pasta with the sauce and cook for a minute or two. Add the grated Parmesan cheese and combine gently adding more pasta water if needed. Turn the heat off and toss in some torn basil leaves.
Plate your spaghetti and spoon over the remaining sauce. Add some Parmesan strips, drizzle with extra virgin olive oil, and more basil if desired. Bon Appetite!

Love this Springtime – Ziti with Prosciutto and Peas with Scallion Cream

April 6, 2019 by Becky Spoon

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Looking for springtime dishes to make? This Ziti with Prosciutto, Peas and Scallion Cream is a perfect dish for spring. The cream sauce is cooked with loads of green onions, then pureed to a smooth consistency. Green onions are perfect this time of the year as well as the peas. I think it is a beautiful dish visually with it’s vibrant colors, but a beautiful tasting dish also.

Not that I followed their recipe to the T, but this recipe was on the cover of Food and Wine called Garganelli with Speck, Peas and Scallion Cream, and I immediately wanted to make it. I used Ziti and Prosciutto instead, but you know, that’s what cooking is all about. Using what you have and creating delicious dishes. Here is the Food and Wine link: https://www.foodandwine.com/recipes/garganelli-speck-peas-and.

Love Springtime – Ziti with Prosciutto and Peas with Scallion Cream

This is a delicious recipe. You can serve it alone with just some garlic bread or a nice salad. My Italian Salad would be great, a Wedge Salad too; even my Caesar Salad would be great! https://the2spoons.com/a-classic-beautiful-caesar-salad/

You need to make this recipe soon! Delicious and so Springtime!

Ziti with Prosciutto, Peas and Scallion Cream

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Servings: 4 servings

Course: dinner, Lunch, Main Course, pasta

Cuisine: Italian

Ingredients Method

Ingredients

6 medium garlic cloves, divided
4 cups chopped scallions, green parts only (from 4 bunches)
1 cup heavy cream
1/4 tsp salt
12 oz uncooked ziti
1/4 cup unsalted butter cut into 1/2 inch pieces, divided
1 1/2 cups sweet peas (6 oz)
2 oz thinly slilced proscuitto, torn into 2 inch pieces
2/3 cups Parmigiano Reggiano cheese, grated
1 tsp lemon zest plus the juice from one lemon

Method

Smash 3 garlic cloves. place the scallions, cream, and garlic in a small saucepan. Finely chop the remaining 3 garlic cloves to equal 1 tablespoon: set aside.
Bring the scallion mixture to a boil over medium-low heat. Reduce the heat to low and simmer stirring occasionally until scallions are crisp-tender and the garlic is softened about 10 minutes. Pour the mixture into a blender.
Secure the lid, remove the center piece to allow steam to escape. Place a clean towel over the opening and process until smooth, about 40 seconds. Stir in the salt and set aside.
Cook pasta in a pot until al dente, reserving the water. Do not drain, you will add the pasta to the skillet later.
While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add the reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about a minute or so.
Using a spider or other slotted utensil, transfer the pasta to the skillet, reserving the cooking liquid. Add the scallion cream mixture and the peas to the skillet. Increase the heat to medium-high. Add 1/4 cup reserved cooking liquid. Cook., stirring and shaking the skillet constantly, until the pasta is tender and the sauce is loose and creamy about 2 minutes. Remove from the heat, add the prosciutto, cheese, parsley, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.

Love this! Leftover Meatballs Lasagna

December 9, 2018 by Becky Spoon

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This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.

I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna. You know, I go to an Italian restaurant, I can order anything. What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.

Love this! Leftover Meatballs Lasagna

Here’s the recipe! Enjoy!

Meatball Lasagna

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Prep Time 25

Cook Time 1

Total Time 1 25

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

Mise en Place

1 recipe Basic Marinara (https://the2spoons.com/basic-marinara-sauce/) or my easy Spaghetti and Meatballs (https://the2spoons.com/easy-spaghetti-and-meatballs/)
1 recipe Meatballs (https://the2spoons.com/bucatini-and-meatballs/)
1 pkg oven ready lasagna sheets or fresh pasta sheets
1 lb mozzarella cheese, either sliced or grated
1 ricotta filling recipe (see below)
1/2 cup grated parmesan cheese

Ricotta filling

1 15oz whole milk ricotta
3/4 cup chopped fresh parsley
2 eggs
1/2 tsp salt and pepper, each
1/2 cup grated parmesan

Method

Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice. Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.
Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.
Top with your mozzarella.
Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.
Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.
At this time uncover the lasagna and cook an additional 15 minutes. Let the lasagna rest for about 15 minutes before you cut into squares.
At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top. Bon Appetite!