Instant Pot Rigatoni With Meat Sauce Food

INSTANT POT PASTA WITH MEAT SAUCE

Steps:

• Turn your instant pot to Saute mode on high and add 2 tsp oil.
• Once oil is warmed up, add in 1 pound ground meat of choice. Saute by breaking up evenly making sure it is cooked all the way through. This should take about 5-8 minutes.
• Add your 24 oz jar of pasta sauce and stir in with the cooked meat.
• Add in your pasta evenly across the sauce and meat mixture and press into the sauce.
• In your leftover sauce jar, add one cup of water and shake to get out the remaining sauce.
• Pour water evenly over your pasta. Push pasta down into water and sauce mixture once again. Pasta should be JUST covered.
• Set your instant pot to manual HIGH pressure for 8 minutes.
• Once cooking is complete, use a quick release.
• Stir all cooked ingredients together and serve hot.

RIGATONI WITH MEAT SAUCE - INSTANT POT RECIPE - (4.1/5)

Steps:

• Heat the oil in your pressure cooker's pot (with the Instant Pot, hit saute) and saute the onions, mushrooms, garlic and a pinch of kosher salt and a few grinds of black pepper until softened, at least five minutes. Stir in the oregano, basil and tomato paste and cook another minute, stirring constantly with a wooden spoon. Add in the sausage meat that you have removed from the casings and brown, breaking it up with your spoon, until no pink remains. Pour in the water, the tomato puree and, using your hand, squish the San Marzano tomatoes in to break them up and then pour in all of the liquid from the can. Give the pot a good stir to make sure you get up all of the bits on the bottom of the pot and then add in the dry pasta. Give it one more good stir, lock on the lid and and program it for 6 minutes using the manual setting (at high pressure). When the time is up, open the lid after you release the steam (quick release) and let it sit for another minute or two , giving it a couple of stirs, to thicken up a bit. If the sauce seems too thin, you can turn the saute feature back on and simmer it for a couple of minutes as well. Serve in big bowls with freshly grated Parmesan.

CHEESY RIGATONI IN THE INSTANT POT®

Steps:

• Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onions, celery, bell pepper, and garlic. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Add water, spaghetti sauce, rigatoni, Worcestershire sauce, thyme, salt, and pepper; stir to combine. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, 1/2 cup at a time.

BAKED RIGATONI WITH MEAT SAUCE

Steps:

• In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
• Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
• Add the wine and cook until almost evaporated, about 5 minutes.
• Add the tomatoes with their juice and simmer, covered, for 30 minutes.
• Stir in the parmesan.
• Heat the oven to 350F.
• In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
• Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
• Bake until the pasta is piping hot, about 20 minutes.

BAKED RIGATONI WITH MEAT SAUCE

Steps:

• In large pan heat oil& butter over low heat.
• Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
• Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
• Add wine and cook until almost evaporated, about 5 minutes.
• Add tomatoes with juices and simmer covered for 30 minutes.
• Stir in parmesan and continue to cook.
• Preheat oven to 350, and lightly grease 3 quart baking dish.
• In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
• Drain, toss pasta with meat sauce.
• Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
• Bake until pasta is hot, about 20 minutes.