Best 2 Pressure Cooker Sicilian Meat Sauce Recipes
Sicilian meat sauce is a hearty, flavorful sauce that is perfect for pasta, rice, or vegetables. It is traditionally made with ground beef, pork, and veal, but can also be made with lamb or chicken. The sauce is simmered in a rich tomato sauce with onions, garlic, herbs, and spices. This recipe uses a pressure cooker to quickly and easily create a delicious and authentic Sicilian meat sauce. The article also includes a recipe for a traditional Sicilian pasta dish, Pasta alla Norma, which is made with Sicilian meat sauce, fried eggplant, and ricotta salata cheese.
This is a delectable dish that is rich in flavor and easy to make with a pressure cooker. The sauce is made with ground beef, pork, and veal, simmered in a rich tomato sauce with onions, garlic, herbs, and spices. You can also use lamb or chicken in place of the beef, pork, and veal. The sauce is then served over pasta, rice, or vegetables.
The article also includes a recipe for a traditional Sicilian pasta dish, Pasta alla Norma. This dish is made with Sicilian meat sauce, fried eggplant, and ricotta salata cheese. The eggplant is sliced and fried until golden brown, and then layered with the meat sauce and ricotta salata cheese. The pasta is then baked in the oven until the cheese is melted and bubbly.
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
PRESSURE-COOKER ITALIAN BEEF SANDWICHES
With only a few ingredients, this roast beef is a snap to throw together. The meat turns out wonderfully tender. -Lauren Adamson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, mix the first 7 ingredients. Halve roast; place in a 6-qt. electric pressure cooker. Pour pepperoncini mixture over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally. A thermometer inserted into beef should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to pressure cooker; heat through. Serve on rolls. To make ahead: In a large shallow freezer container, combine the first 7 ingredients. Add roast; cover and freeze. To use, place freezer container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 278 calories, Fat 7g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 735mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
Tips:
- If you don't have a pressure cooker, you can make this sauce in a Dutch oven over medium-low heat for about 2 hours, or until the meat is tender and the sauce has thickened.
- For a richer sauce, use ground beef and Italian sausage instead of just ground beef.
- Add a pinch of red pepper flakes for a little heat.
- If you want a thicker sauce, simmer it for a few minutes longer, or add a cornstarch slurry (equal parts cornstarch and water) until the desired consistency is reached.
- Serve over pasta, rice, or your favorite side dish.
Conclusion:
Sicilian meat sauce is a delicious and versatile dish that can be served over pasta, rice, or your favorite side dish. It's perfect for a weeknight meal or a special occasion. With its rich and flavorful sauce, it's sure to be a hit with everyone at the table.
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