Sunday Gravy with Meatballs, Sausage
italian- seasoned dried bread crumbs, large egg, lean ground beef preferably 93% lean or more, links), main course, marzano tomatoes packed in juice, medium, medium garlic cloves peeled and lightly crushed, olive oil, onion powder, or rotelle, pasta, pasta recipes, pressure cook, red pepper flakes, rigatoni, sauté, table salt, tomato paste
Ingreadient
- 1 lb lean ground beef preferably 93% lean or more
- 1/2 cup Italian- seasoned dried bread crumbs
- 1/2 oz finely grated Parmigiano-Reggiano, 1/4 cup
- 1 large egg
- 3 tbsp olive oil
- 6 medium garlic cloves peeled and lightly crushed
- 12 oz sweet Italian sausages (do not use breakfast links), 3/4 pound, cut into 4-inch pieces
- 12 oz hot Italian sausages (do not use breakfast links), 3/4 pound, cut into 4-inch pieces
- 1 1/2 lbs boneless beef shoulder blade steaks about 1 inch thick
- 1 1/2 lbs boneless pork shoulder cut into 1- inch- thick “steaks” or wedgesabout the size of the blade steaks
- 1/2 cup dry white wine such as a California chardonnay
- One 28-ounce can of whole San Marzano tomatoes packed in juice, 3 1/2 cups
- 1 1/2 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp fennel seeds
- 1/2 tsp table salt
- 1/2 tsp red pepper flakes
- 3 tbsp tomato paste
- Cooked and drained pasta such as spaghetti, rigatoni, or rotelle
- Finely shredded fresh basil leaves, for garnishing
Direction
- Mix the ground beef, bread crumbs, cheese, and egg in a large bowl until well combined. (Your clean hands work best.) Form this mixture into 8 evenly sized meatballs.
- Press Saute and set it for Medium, Normal, or Custom 300°F for 30 Minutes. If needed, press Start.
- As the pot heats, warm the oil in the insert set in a 5-, 6-, or 8-quart Instant Pot. Add the garlic and cook, stirring often, until the garlic bits are lightly browned, about 2 minutes. Use a slotted spoon to remove them from the pot and discard them. (You’ve just made garlic oil!)Stir in the macaroni and continue cooking until little simmering bubbles begin to appear in the pot. Turn off the SAUTÉ function and lock the lid onto the cooker.
- Add the sausage pieces and brown them well on all sides, turning occasionally, about 6 minutes. Use a slotted spoon to transfer them to a nearby large bowl.
- Add the prepared meatballs. Brown them well, turning very gently to keep them together, about 4 minutes. Use that slotted spoon to get them into the same bowl.
- Add the beef and brown it well, turning once in a while, about 6 minutes. Don’t stint: the more brown, the more flavor. Use a slotted spoon or kitchen tongs to get the beef into a second large bowl.
- Add the pork and do the same: Brown it well, turning occasionally, about 5 minutes. Get the pork into that second large bowl with the beef.
- Pour the wine into the insert and scrape up all the browned bits on the bottom of the insert. Use your clean hands to crush the whole tomatoes one by one and get them into the insert (along with any juices from the can). Or you can dump in the whole can into the insert and use a potato masher to crush them. Stir in the oregano, onion powder, fennel seeds, salt, and red pepper flakes.
- Nestle only the beef and pork into the sauce. Set the bowl with the sausages and meatballs in the fridge. Turn off the Saute function and lock the lid onto the cooker.
- Max Model: Set for Pressure Cook on Max level for 25 Minutes with the Keep Warm setting off.
