Mom’s Thousand Dollar Spaghetti- Traditionally uncommon

sshakorah

3 years ago

Money Honey

I know that we have all heard of the million dollar spaghetti recipes. The opulent words can make you think that you are about to partake in the most decadent meal of your life- maybe you are depending on your likes and dislikes , but I’ll be honest should any spaghetti be worthy of a million dollar price tag? Of course not! That’s why I decided to come up with a recipe that will fit in all of our budgets and remind of us home. I mean seriously, with the crazy prices of gas and inflation creeping to high’s we haven’t seen in recent history, we need to have a meal that is affordable! All jokes aside, spaghetti is one of the easiest, tastiest recipes you can make, but making it in the Instant Pot makes it easier than you can imagine, and its all in one pot so minimal dishes. Win win for all.

Leftovers

When you cook pasta in a pressure cooker not only do you get the perfect al dente noodle, but you also get the undeniable fusion of a well rounded sauce that you couldn’t get with the traditional cooking method. The infusion gives the impression that you spent an ample amount of time on a homemade sauce that you just store bought. Not to mention that you can make a lot all at once. I really love to cook, but I wont give up a vast amount of time with my family to an over the top meal everyday. As much as I was opposed to having leftovers when I was young and a new mother, I realize now that this is a game of endurance and not a sprint! Feeling like a well seasoned mother of 8 years (ha) I realize that time is money and you absolutely need to make sure that you are making the most of your time. There is simply too much to do. This dish saves well in the refrigerator for 3 days in a well sealed container. It actually “cures” in the refrigerator and taste better the next day.

Flavor

I know the traditional spaghetti recipe doesn’t include a ton of vegetables but omitting them would be a flavor faux pas. When you saute the red peppers, garlic, and Spanish onion, you develop a flavor profile that you can easily distinguish from other traditional recipes. Not to mention adding a vegetable or two will enhance the health of this well known comfort food.

Tips

Even though the Instant Pot has a saute setting, sometimes I like to speed up the process and use my cast iron skillet. I get more surface area and can actually get dinner on the table in a quicker fashion. I saute the hard veggies first and add the garlic last. Once softened, I add to the instant pot pan and then cook the meat and combine with the vegetables when finished. You really can add whatever veggies you want. I like to use the ones that are red and white to try and deceive my children into eating veggies that they don’t realize are there. A mother has to do what a mother has to do am I right?

And Tricks

When working with the instant pot you must NOT stir the pasta. It’s a really weird trick that I have learned from varies blogs and trial and error, but stirring the pasta will leave you with clumpy noodles that don’t cook well. Place the noodles in a crisscross design and add your broth and pasta on top. Be sure to cover completely but do not stir!

Allow for a natural release of ten minutes so you don’t burn your hands but don’t wait much longer than that. The inside of the cooker is coming down from very high pressure and will continue to cook the food. You don’t want mush on a plate do ya?

Fresh grated Parmesan Reggiano and pinch of crush red peppers also elevates the dish if you don’t mind a little spicy kick. Believe it or not kids will eat spicy-ish food. You just have to be sure to acclimate them slowly.

Mom’s Thousand Dollar Spaghetti

This comfort recipe will remind you of your childhood home cooked meals. With the added red pepper and Spanish onion, you may just introduce your family to a new lore.

Course Appetizer, Dinner,, Lunch, Main Course

Prep Time 10

Cook Time 20

Equipment

1 Pressure Cooker Instant Pot
1 Cast Iron Optional

Ingredients

1 Spanish Onion Chopped
1 Red Pepper Chopped
1 Tbsp Garlice Minced
1 Tbsp Italian Seasoning Dried
1 Pound Spaghetti Noodles Semolina
1/2 Cup Parmigiana Reggiano Freshly Shredded
1 Jar Raos Sauce or any jarred sauce
1 Box Bone Broth or Chicken Broth
1 Pound Ground Beef
2 Tbsp Olive Oil Extra Virgin
Salt, Pepper, Crushed Red Pepper

Instructions

Heat cast iron to medium high heat. Chop all veggies. Add olive oil and saute vegetables until softened. Add minced garlic for 1 minute or until fragrant. Remove vegetables and place in Instant Pot insert.
Add ground beef to cast iron and cook until brown. Season with salt, pepper, and crushed red pepper. Once complete add to the vegetables.
Break noodles in a crisscross pattern. Cover with chicken broth and pasta sauce. Set Instant Pot to 10 minutes on high pressure. Once cooked, allow for a ten minute natural release. Sprinkle cheese and crushed red peppers over the top as garnish. Serve and enjoy!