Ok Kristin, so being Italian, from NY and having grown up with a grandmother that cooked her sauce for 3-4 hours, I must admit that this sauce is very good! Love your channel and you’re fun to watch! My wife passed about a year ago and her mother insisted on taking her Instant Pot. I had no idea how to use one lol. Then I saw the must-have Star Wars one and am forcing myself to learn!
I am so sorry for the loss of your wife Rich! I am sure she would be happy to know you are pushing yourself to learn new ways to cook and enjoy food. So happy to hear you enjoyed the Spaghetti Sauce as well.
I think I can make this! When you mentioned about your mom adding butter, so you do too reminded me of an anecdote. One day Joe noticed that his wife Hazel was prepping a roast. She sliced off the pointed end of it. Joe asked her why she did that. She said her mom always did it, so she does it too. Hazel said, go ask mom. Joe asked mom what he observed and asked her why she did it. She said, her mom always did it and he could ask her. Joe finally asked Granny why they all sliced off the tip of the roast before cooking it. She said, well I always sliced off the end because my roasting pan wasn’t big enough for the meat.
HA! Yes, sometimes we do things just because our parents did without reason. The butter helps to add a richness and tame down the acidity--and I love the taste/
Love this recipe, I'm from New Orleans, my parents are French and this was not a dish that we ever had. So I had to learn on my own. I really appreciate this recipe.
Hi Patrick! Well, now I feel inspired. Maybe I will change up my schedule and throw a new Irish recipe in??? We will see how my week goes. In the meantime, check out my recipe for Corned Beef and Cabbage: amindfullmom.com/instant-pot-corned-beef-and-cabbage/ Video: th-cam.com/video/ViSmWZbqhOE/w-d-xo.html
Hey there! To add meat, saute the beef or sausage using the saute function first. Then add in the wine or broth and scrape up any browned bits and proceed with the recipe :)
A question for you Kristen...in your opinion if you were forced to make a choice which recipe would you choose? The Instant Pot spaghetti sauce or the slow cooker recipe. I noticed when I printed them off they are a bit different. Hate to make you pick, but I am curious. FYI...I have the slow cooker one going right now.
Hi Jayne! They are a bit different due to the added liquid needed in the IP (changes the seasoning a bit therefore as well). I personally prefer the Instant Pot version but due to convience. The flavor of both end up being pretty close.
@@AMindFullMom Thank you so much for your prompt reply Kristin! We enjoyed the Crock-Pot version of your sauce last night immensely! I did add a bit more sweetener as I think my homegrown tomatoes may have been a bit more acidic. I will try the instant pot version today. I also think the Merlot was a nice addition and would recommend that to anyone trying the recipes. Thanks again. I truly enjoy your recipes! Blessings to you and your family. Jayne
I love this recipe, however every time I do it I get a burn notice and food is sticking to the bottom and burning. It never used to, but does it every time now. It gets to pressure just fine starts counting down and it ends up with the burn notice. I follow the instructions, It’s not the seal because it gets to pressure, I deglaze perfectly? I am using the 8 quart duo crisp with a stainless pot.
Hi There. The 8-quart can be a bit more finicky--especially as it gets older. Even though it is sealing and coming to pressure, try a new seal. It may be leaking slightly, and a new seal may help.
Ok Kristin, so being Italian, from NY and having grown up with a grandmother that cooked her sauce for 3-4 hours, I must admit that this sauce is very good! Love your channel and you’re fun to watch! My wife passed about a year ago and her mother insisted on taking her Instant Pot. I had no idea how to use one lol. Then I saw the must-have Star Wars one and am forcing myself to learn!
I am so sorry for the loss of your wife Rich! I am sure she would be happy to know you are pushing yourself to learn new ways to cook and enjoy food. So happy to hear you enjoyed the Spaghetti Sauce as well.
Great to learn new skills.
I like the saute and then sliw cook so stews are a 1 pot deal now.
I think I can make this!
When you mentioned about your mom adding butter, so you do too reminded me of an anecdote.
One day Joe noticed that his wife Hazel was prepping a roast. She sliced off the pointed end of it. Joe asked her why she did that. She said her mom always did it, so she does it too. Hazel said, go ask mom. Joe asked mom what he observed and asked her why she did it. She said, her mom always did it and he could ask her. Joe finally asked Granny why they all sliced off the tip of the roast before cooking it. She said, well I always sliced off the end because my roasting pan wasn’t big enough for the meat.
HA! Yes, sometimes we do things just because our parents did without reason. The butter helps to add a richness and tame down the acidity--and I love the taste/
😝😝😝
You’re my favorite for recipes ❤ I love your format it’s so easy to follow you!
Thanks so much 😊
Using the broth and paste on top is so smart to omit burning great recipe
Thank you Joe! I hope you enjoy!
Love this recipe, I'm from New Orleans, my parents are French and this was not a dish that we ever had. So I had to learn on my own. I really appreciate this recipe.
Hope you enjoy this Elizabeth!
I’m here to tell ya you hit it out of the park this is great👏👏👏👏👏👏👏👏👏👏
Fabulous! Thank you so much
Fabulous! Thank you! You’re absolutely lovely to listen to and extremely thorough with your video explanations. 👌💛
Thank you so much!
I made this last night. It was excellent! It’s definitely a keeper!
Great to hear!
Ok, I have a new seal, so I'll try that. Thanks for the reply and the great recipes ❤
you bet!
Finally a recipe that uses all the tomato paste! I have one daughter that cannot stand tomato based sauces. Maybe this time.
I certainly hope she enjoys!
Hello Kristen, love this and St. Patrick's day next weekend, special recipe? Always looking forward to your next vid! Thankyou Kristen.
Hi Patrick! Well, now I feel inspired. Maybe I will change up my schedule and throw a new Irish recipe in??? We will see how my week goes. In the meantime, check out my recipe for Corned Beef and Cabbage: amindfullmom.com/instant-pot-corned-beef-and-cabbage/
Video: th-cam.com/video/ViSmWZbqhOE/w-d-xo.html
Thank you looking forward to trying your recipe!
Hope you enjoy
Looks delicious!
Thank you! I hope you give it a try!
Thanks Mom
You are welcome
Still waiting for an instantpot cookbook❤
You are so sweet!
How much of this sauce should I put on one pound of spaghetti? I just made this sauce and it's terrific.
Thank you! I suggest about 2 cups per pound of spaghetti.
Do you have a meat sauce version of this recipe. If not...when would I add in my sausage and ground beef. Thank you!!
Hey there! To add meat, saute the beef or sausage using the saute function first. Then add in the wine or broth and scrape up any browned bits and proceed with the recipe :)
@@AMindFullMom Thank you so much for responding. I cannot wait to make this‼
@@debbieomalley3451 enjoy!
A question for you Kristen...in your opinion if you were forced to make a choice which recipe would you choose? The Instant Pot spaghetti sauce or the slow cooker recipe. I noticed when I printed them off they are a bit different. Hate to make you pick, but I am curious. FYI...I have the slow cooker one going right now.
Hi Jayne! They are a bit different due to the added liquid needed in the IP (changes the seasoning a bit therefore as well). I personally prefer the Instant Pot version but due to convience. The flavor of both end up being pretty close.
@@AMindFullMom Thank you so much for your prompt reply Kristin! We enjoyed the Crock-Pot version of your sauce last night immensely! I did add a bit more sweetener as I think my homegrown tomatoes may have been a bit more acidic. I will try the instant pot version today. I also think the Merlot was a nice addition and would recommend that to anyone trying the recipes. Thanks again. I truly enjoy your recipes! Blessings to you and your family. Jayne
I love this recipe, however every time I do it I get a burn notice and food is sticking to the bottom and burning. It never used to, but does it every time now. It gets to pressure just fine starts counting down and it ends up with the burn notice. I follow the instructions, It’s not the seal because it gets to pressure, I deglaze perfectly? I am using the 8 quart duo crisp with a stainless pot.
Hi There. The 8-quart can be a bit more finicky--especially as it gets older. Even though it is sealing and coming to pressure, try a new seal. It may be leaking slightly, and a new seal may help.
It was the seal, so happy with this sauce. Thankyou for all you do
@@MrPoontanger Glad you figured it out!
Going to try this and use maple syrup instead of honey. Sorry ( but not sorry) I am Canadian:)
You can NEVER go wrong with maple syrup ;)
Question..before you do a release do you turn the instant pot off.
It really does not make a difference :) I usually leave it on the keep warm.
How do you thicken the sauce?
Hey there! If you would like a thicker sauce, you can saute the sauce AFTER pressure cooking, stirring often, to reduce it.
❤️