12 Steps To Heaven Spaghetti Stove Top Recipes

Steps:

• Saute the sausage, onion and garlic in a large skillet for 5-7 minutes or until sausage is no longer pink; drain. Stir in the spaghetti, parsley, basil, tomatoes, tomato sauce, wine and sugar., Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Steps:

• Open ground beef packaging, but before putting in Pressure Cooker, lightly season with half of first divided salt amount. So 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on the top side of the ground beef.
• Turn Pressure Cooker to "Sauté" on "Normal" (Medium) level. Pour 2 tablespoons of olive oil into inner pot. When your PC indicates it is heated up, then place that side of the ground beef that has the salt and pepper on it facing down in hot inner pot with hot olive oil. But wait, do not begin breaking it apart or stirring it just yet.
• Then lighly season the other side of the ground beef with the remainder of the divided portions of salt and pepper listed in the ingredient list first of two for salt and pepper which should be about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
• Now begin to break apart and stir ground beef to cook evenly to brown to point where no more pink shows.
• Drain all grease. Deglaze inner pot! Very important.
• Place drained beef aside in large bowl. I assure you will get requests for re-makes and shares amongst friends and family will be inevitable. It will be the best spaghetti you have ever had.
• Add 2 tablespoons of olive oil, diced bell peppers, diced onion, fresh mushrooms, and fresh garlic cloves now (if you are doing fresh instead of minced) into inner pot and Sauté on Normal (medium) level for 4-5 minutes until vegetables are caramelized, but not burned.
• Then dump in all remaining ingredients and bring to a boil using "Sauté" on "Normal" (Medium) level, stirring frequently so as not to burn. Very important. I have never had a problem stirring instead of layering in the Instant Pot.
• Then "Pressure Cook" the sauce for 20 minute or longer. The longer, the better. But 20 minutes is all you really must do. I have done 60 minutes before and it really steps up the flavor to seem as though it's been cooking all day. Then do a "Quick Release" with a towel 2 inches above the vent. Nothing but steam should come out.
• Remove sauce from Instant Pot inner pot. Rinse it out. Place spaghetti noodles in now empty pot. Fill water to where it just covers dry noodles. Set to "Pressure Cook" for half the time on the noodle package. Perform a Quick Release", then strain hot water from the noodles immediately so your noodles don't cook any longer sitting in the hot water!
• Serve, Eat and Enjoy! Share the food (and the recipe)! Add a little grated parmesan to each serving if desired.
• Write me how you liked it or any enhancements you thought of!

Steps:

• Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
• Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
• Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
• Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.

Steps:

• Stovetop: brown meat, onion, and garlic until the meat is done, drain.
• Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine.
• Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well.
• Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well.
• Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti.
• Serve with your choice of cheese if desired and garlic bread.