How to make Spaghetti bolognese in the pressure cooker
A little Italiano in the pot!
1lb. Ground mild Italian sausageMay use hot sausage if you prefer.
28 oz. Whole Tomatoes
14 oz. Crushed Tomatoes
1 cup Water
Splash or two or three Red wine
2 tsp. Garlic Minzed
3 1/2 oz. CapersAllesi brand
8-10 Sun dried tomatoesCut in 4's
1-2 tsp. Italian seasoning
dash Sea salt
Allessi brand Dipping spicesThis is just an all around great spice used typically mixed in with olive oil. We use it for a lot of our recipes.
1 small onion yellow onion
1 lb. SpaghettiWe highly recommend Barilla brand/Collezione
Just a dash or two Crushed red pepper
So fun to cook with the family! Since I have invested in the pressure cooker it truly has become a family affair. Everyone’s curiosity has gotten the best of them. Considering we are a big foodie family, it really didn’t take too much prompting to get my boys to check it out and teach them how to cook. It doesn’t get any easier than this.
Today I am sharing how to make Spaghetti bolognese in the pressure cooker. There are many variations of this popular Italian dish. We sort of put our own spin on it. I do believe you can do the same. It’s always fun to put a new twist on food to your own liking.
Our son was home on spring break from college. What is a Mom to do to make his visit home special? Simple. I asked him to join me on a Facebook live cooking episode. It was actually fun and he enjoyed it. Even paid me a little compliment saying after words that I am pretty good at this HA!!~
The spaghetti noodles were cooked to perfection in 6 minutes time. No mush, and perfectly al dent’e. Just the way a true noodle should be. One thing our son took note of, is the fact that every ingredient holds the true flavor profile.
Thanks for stopping over today at Home pressure cooking. I hope to see you over on our Home pressure cooking Facebook page will you will catch the hubster and I cooking weekly. We are newbs too, so please bare with us as well learn together.
First saute your Italian sausage, onion and garlic. Drain meat and remove from pot and place on plate for later adding it back.
No need to clean out your inner part. Proceed with next part. Insert pot back in pressure cooker and add your can of tomatoes. We used Cento organic. Lightly smash down. Add capers and sun-dried tomatoes.
Mix well and add your spices.
Add crushed tomatoes, wine, and water. Mix well.
Break your spaghetti noodles in half, doing just a handful of the box to start.
Be sure as you are going to submerge completely in the pot. We used just about the entire box, but not all of it. Mix well and again be sure your spaghetti is completely submerged. Close pot, turn to seal and hit manual for 6 minutes. ***Remember it takes a bit for your pot to reach pressure before it begins count down.*** You will want to do a QR (Quick release). Open lid carefully, stir and let cool down for at least 5-7 minutes before serving. Garnish with fresh parsley and fresh grated cheese. Bon-appetit'.
|1lb. Ground mild Italian sausage|
|28 oz. Whole Tomatoes|
|14 oz. Crushed Tomatoes|
|1 cup Water|
|Splash or two or three Red wine|
|2 tsp. Garlic Minzed|
|3 1/2 oz. Capers|
|8-10 Sun dried tomatoes|
|1-2 tsp. Italian seasoning|
|dash Sea salt|
|Allessi brand Dipping spices|
|1 small onion yellow onion|
|1 lb. Spaghetti|
|Just a dash or two Crushed red pepper|