Bills Sunday Night Pasta Recipes

BILL'S SUNDAY NIGHT PASTA

Steps:

• First, dice the tomato and sprinkle with the salt.
• Start 2 quarts of salted water to boil, and when it is a rolling boil, add the pasta.
• Cook until desired doneness (about 8 minutes for me) Dice the garlic and put in the bottom of a pasta dish with one tablespoon of olive, while the pasta is cooking.
• Add the hot cooked pasta to the dish, and toss until the the olive oil and garlic coats the pasta.
• Add pepperoini and tomato and toss again.
• Drizzle the rest of the olive oil on top, and add parmesan cheese.

INSTANT POT "SUNDAY NIGHT" PASTA

Steps:

• Cook the frozen meatballs in the oven according to the package instructions.
• While the meatballs are cooking, set the instant pot to saute mode and throw in the olive oil, onion and garlic until soft.
• Add in the ground meat, salt and pepper and cook until well browned. Deglaze the pan with a little less than a 1/4 cup of water. Just make sure nothing is stuck on the bottom.
• Pour in the pasta sauce and add 1 jar + 1/2 jar of water. Stir well. Turn off the instant pot.
• Add the pasta on top of the meat sauce but do not stir it around. Just push it down to fully submerge.
• Cook it on high pressure for 5 minutes and do a quick release. Add in the browned meatballs and serve immediately!

CHEF JOHN'S SUNDAY PASTA SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.