Spaghetti For A Crowd


  • 2 tbsp olive oil
  • 1 pound mild or hot bulk Italian sausage meat
  • 1 1/2 lbs lean ground beef
  • 7 cups chicken broth
  • 2 24-ounce jars plain marinara sauce
  • 1 tsp table salt
  • 1 teaspoon ground black pepper
  • 2 lbs raw dried spaghetti
  • 1 6-ounce can tomato paste
  • Reggiano
  • Lots of finely grated Parmigiano
  • For your 10 Qt Instant Pot (recipe can be reduced for smaller size Instant Pots). Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 15 minutes and press Start.
  • As the pot heats, warm the oil in the insert set in a 10-quart Instant Pot. Crumble in the sausage meat, stir over the heat for 1 minute, then crumble in the ground beef. Cook, stirring often, until lightly browned, breaking up any clumps, about 5 minutes.
  • Add the broth and scrape up any browned bits on the pot’s bottom. Stir in the marinara sauce, salt, and pepper. Continue heating until wisps of steam rise from the liquids, about 5 minutes.
  • Turn off the heat and lay the spaghetti in a crosshatch pattern on top of the sauce. Lock the lid on the pot.
  • Set Instant Pot to Low, Pressure Cook or Manual and set time for 5 minutes.
  • When the pot has finished cooking, use the quick-release method to bring the pressure back to normal. Unlatch the lid and open the cooker.
  • Press Saute and set to Medium, Normal or Custom 300°F. Set the time for 5 minutes and press Start.
  • As the sauce comes to a simmer, stir in the tomato paste. Simmer for 1 minute, stirring constantly; then turn off the heat. Use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack. Cool for 5 minutes so the pasta can continue to absorb more sauce, stirring once or twice to prevent sticking. Serve in bowls with finely grated Parmigiano-Reggiano piled on top.
Previous Next