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Dad favorite thing to cook & eat in the whole world is his Mothers “Sauce with meat” which is Italian for Spaghetti with Meatballs and Sausage. Using the recipe that was handed down from his Nana takes about 6 hours. Sometimes Dad wants to have his favorite food without taking the whole day so he hacked the recipe to work in his instant pot.
The instant pot spaghetti and meatballs & sausage takes a little over an hour and has 99% of the taste of the original!
Ingredients
8 2 oz Homemade Italian Meatballs See recipe in post.
5 Italian Sausage Links
2 Cans 28 oz Peeled Plum San Marzano Tomatoes
1 Can 6 oz Tomato Paste
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Dried Oregano
1 tbsp Dried Basil
4 Bay Leaves
2 tsp Salt
1 tsp Sugar
2 tbsp Minced Garlic
1/4 cup Extra Virgin Olive Oil Estimated, just use enough to cover bottom of pressure cooker.
1 lb Cooked Spaghetti
Instructions
1. Set your Instant Pot to sauté and adjust to the more setting.
2. Add enough extra virgin olive oil to coat the bottom of the inner pot.
3. Once the oil is shimmering after a couple of minutes add in your meatballs.
4. Fry the meatballs until golden brown, turning them after about 2 to 3 minutes a side.
5. Remove the meatballs from the inner pot and store in the refrigerator.
6. Add your Italian Sausage and fry until golden brown, turning them after about 2 to 3 minutes a side.
7. Remove the Italian Sausage and set aside.
8. Add minced garlic and and stir until just browned. Make sure you do not burn it.
9. Add in the tomato paste and stir and scrape the bottom of the inner pot to pick up all the bits left over from frying the meatballs and sausage.
10. Pour your two cans of Peeled Plum San Marzano tomatoes to a large bowl. Grab and crush the whole tomatoes with your hands. Make sure to keep the tomato submerged under the sauce or you will squirt tomato juice everywhere. Make sure you crush all the whole tomatoes.
11. Add the Italian Sausage back into the inner pot where the tomato paste has been simmering.
12. Pour all of the crushed tomatoes over the Italian Sausage.
13. Add all of the spices to the pot and mix well.
14. Put the lid on the Instant Pot and lock it. Make sure you set the toggle to sealing.
15. Cook on the manual setting for 10 minutes. If you want to have a softer more fall apart texture to your sausage you can cook for 15 minutes.
16. Once the Instant Pot beeps and is done release the pressure. It will not actually have much pressure and will release easily. Don’t worry this is normal for this recipe.
17. Take your meatballs out of the refrigerator and add them to the Instant Pot and stir everything well.
18. Put the lid on the Instant Pot and lock it. Make sure you set the toggle to sealing.
19. Cook on the manual setting for 10 minutes. If you want to have a softer more fall apart texture to your meatballs and sausage you can cook for 15 minutes.
20. Once the Instant Pot beeps and is done release the pressure. It will not actually have much pressure and will release easily. Don’t worry this is normal for this recipe.
21. You can not enjoy your “sauce with meat” as Dad’s mom called it. One of the really nice things about this recipe is it just gets better the longer you leave it on warm in the instant pot.
Be sure to check out the other videos in Dad’s instant pot playlist.
Now, go cook something!
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