A New Way to Spaghetti and Meatballs
'It may not necessarily save time, but making the dish in an electric pressure cooker will spare you the mess and the fuss.
Of all the things to make in an electric pressure cooker, pasta seems low on the list. Neither dense nor tough, it doesn’t require the kind of cartilage-melting tenderization you get under pressure. And since pasta cooks so quickly in a regular pot, you’re not going to save any time.
But nothing beats an electric pressure cooker in terms of convenience, especially when it comes to spaghetti and meatballs.
Before I got my cooker, spaghetti and meatballs was on the menu maybe once a year, much to the dismay of my pasta-loving tween. It’s not a hard dish to make, but it dirtied too many pans for the average weeknight meal, yet wasn’t special enough to gain weekend-project status.
The electric pressure cooker streamlines the process, reducing the number of pans from three to one.
It also eliminates the grease-splattering labor of standing by the stove frying meatballs. In this recipe, which is adapted from my cookbook, “Comfort in an Instant,” I don’t bother frying them at all, cooking the meatballs directly in the sauce instead. What you lose in browned, caramelized notes, you make up for in texture; these meatballs come out tender, and still imbued with the character of the marinara. Then, just to make sure no one misses the fried flavors, I dollop milky ricotta over the top for serving.
If you’re the kind of person who makes big pots of marinara and freezes it, or if you swear by a store-bought sauce, you can use 3 1/4 cups of it here. You’ll save 10 minutes that way, which is meaningful on any given Monday.'>>>
https://www.nytimes.com/2018/12/28/dining/instant-pot-spaghetti-recipe.html?
= new reply since forum marked as read
