Going To Pot

Although I am relatively new to this cooking thing, one thing I learned to do somewhere along the line was to cook spaghetti.  I’m just talking the pasta here, not the sauce.  I never had to worry about the sauce, because my wife had a recipe that she got from her mother who got it from a chef in Boston.  Since I love spaghetti, mostly because it pairs so well with a nice red wine like Merlot, I would encourage her to make it and would even assist along the way.  It was an all day job. I would make the meatballs and brown them with some Italian sausage links.  The sauce itself was built slowly throughout the day, with the garlic and onions, and tomatoes and tomato paste and Italian spices etc, being added at just the right time and left to bubble away.  Finally, the meatballs and sausage would be added to complete their cooking cycle.  The aroma that filled the house was right out of Tuscany.  I could never wait to dig in.

However, as I remember, after each of us enjoying two meals of it, we would freeze the rest, the rest equaling about two 5 cup containers.  That’s a lot of sauce.  And now that I am the soul patron, a little more volume then I want to entertain.

But, I still love Merlot, so, in my quest for meal size dishes, I started to hunt around for a suitable substitute.  I knew I would never eclipse the sauce that she made, so I set the bar a little lower and decided to settle for tasty and easy to make.

My quest took me back to one of my favorite utensils, the Mini Instant Pot.  Its small size does not allow you to make large servings of anything, so I am the victim of forced restraint.  That is a good thing because ingredients in their natural state always seem to be lacking in volume to me, so I tend to err on the side of adding too much.  Such was the case years ago when I first made macaroni and cheese, resulting in, well, you can guess, but that is another story.

So, after some research, I found a spaghetti and meat sauce recipe for the Instant Pot, and, it looked so easy. I used the saute function to brown the hamburg and soften the onion, then added the garlic.  After that, it was just a matter of adding a bottled spaghetti sauce of my choice and some water. Although the recipe didn’t call for it, I added some sliced mushrooms and a few basil leaves.  Lastly, I placed the uncooked thin spaghetti, broken in thirds on top in a criss-cross pattern so they would not all stick together.

Nine minutes under pressure and after a slow release, I had a decent mess of spaghetti that I stretched into two meals, adding some store bought garlic toast and the prerequisite Merlot.  But, here’s the thing.  I could have done all of that right on the stove.  So why use the pot.  Well, personally, I think it was faster and did not require so many pots.  Plus, even I could do it.  I mean, I’m no Emerald Legasse, but I’ll bet I could give Chef Boyardee a run for his money.  Just sayin.

 

 

About oldmainer

I am a retired manager living in Southern Maine and a would be writer of poetry, narratives, short stories, and random opinions, and that's how Oldmainer was born. Recently, I decided to try an experiment. I added photography to the mix, using only a cheap cell phone with a limited camera and the editing software that came with it, and added the blog site Inklings at poormanspoet.wordpress.com to showcase the results. So, feel free to use whatever you find interesting or worthy, but please honor the terms of my copyright when and if you do. They may not be much, but they are still a piece of me. I appreciate your checking me out and hope that you find something that will encourage a return visit. Thanks for stopping by.
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6 Responses to Going To Pot

  1. quiall says:

    hahah . If it tastes good that is the only recommendation I need. And I bet Emeril had bad days too. I think I like “Emerald” . He is a jewel in the kitchen!

    Like

  2. scifihammy says:

    Very well done. Even if not quite up to the Tuscany standards of your wife, it all sounds yummy. 🙂

    Like

  3. Angie says:

    Hummmm, I wonder if the recipe I have for spaghetti sauce that I got from Diane is the recipe that you’re talking about that came from a chef in Boston

    Like

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