Equipment
Ingredients
For the Sauce
- 30 ml olive oil
- 2 garlic, very thinly sliced
- 0 g red pepper flakes
- 0 g black pepper, freshly ground
- 800 g canned tomatoes, crushed
- 6 g fine sea salt
- 6 g fresh basil, thinly sliced
- 225 g spaghetti, broken in half
- 15 g parmesan, grated
- 240 ml ricotta, whole milk
For the Meatballs
- 450 g ground beef, 80/20
- 30 g panko breadcrumbs
- 30 g parmesan, grated
- 6 g fresh basil, chopped
- 1 egg, large
- 6 g fine sea salt
- 1½ garlic, finely grated or minced
Nutrition (per serving)
Method
Set your pressure cooker to Sauté mode and heat 30ml of olive oil. Add the thinly sliced garlic, red pepper flakes (if using), and black pepper (if using). Cook for 1 minute, stirring frequently, until fragrant. Stir in the crushed tomatoes, 5g of salt, and basil sprigs. If the sauce splatters excessively, lower the Sauté heat or briefly turn off the cooker.
While the sauce simmers, prepare the meatballs. In a large bowl, combine the ground beef, panko bread crumbs, grated Parmesan, chopped basil, egg, 6g salt, and grated or minced garlic. Mix well, then form into approximately 3-4cm balls.
Pour 240ml of water into the sauce in the pressure cooker, scraping the bottom to loosen any browned bits. This prevents the 'burn' notice. Arrange the uncooked spaghetti over the sauce, trying to keep it on top. Drizzle the remaining 15ml of olive oil over the spaghetti and gently stir. Place the meatballs on top of the spaghetti.
Secure the lid on the pressure cooker and cook on high pressure for 5 minutes. Carefully perform a manual pressure release. Remove the lid and stir to separate the spaghetti strands. Stir in 15g of grated Parmesan. The pasta will be nearly cooked but still slightly firm. Replace the lid loosely and let the dish rest for 3 to 10 minutes, allowing the sauce to thicken and the spaghetti to reach al dente perfection without becoming mushy.
Serve the spaghetti and meatballs, topping each portion with a dollop of ricotta (if using), and sprinkling with thinly sliced fresh basil and additional grated Parmesan, if desired.
Chef's Notes
- For best results, use a good quality ground beef (80/20 is recommended).
- Adjust the amount of salt to your taste, adding more at the end if necessary.
- If you prefer a smoother sauce, blend it after cooking with an immersion blender.
- Be sure to account for the carryover cooking of the meatballs; they will continue to cook slightly during resting.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in the microwave or on the stovetop until heated through.
