Today I’ll be showing you how I make a kick-ass, spicy Arrabbiata Meat Sauce!
I’m not a food blogger, I’m just a dude that likes spicy food. As such you won’t have to read some pointless story about my life that you shouldn’t be subjected to just because you want to try something new.
So hell yeah, we’ll be skipping that part. The one that so many food bloggers seem to think you care about, or maybe it’s just that they think that they’re so dang important that what they have to say: beyond a list of ingredients, and maybe a couple of useful tips, matters to you in some way…
Whatever, dude! Get to the good part!
We will, in just a second, a quick disclaimer, and we’ll be on to the recipe part.
So, here it is. I am a lazy cook. I don’t like chopping, I’m not a huge fan of standing over the stove for that matter, measuring ingredients… Yeah, not super good at that either, but I do my best to not eyeball things when I’m actually working on a recipe I intend to publish, so don’t worry, the quantities, and instructions are accurate to the best of my amateur cook abilities. Let’s do this!
Arribbiata Meat Sauce, the Spicy Spaghetti Sauce!
- 1lb. Hot Pork Sausage
- 1lb. Ground Beef
- 1lb. Ground Chicken, or Turkey
- 1 Large Onion
- 1 48 oz. bottle of Spicy V8
- 1 28 oz. can of Crushed Tomatoes
- 1 12 oz. can Tomato Paste
- 2-3 Tbsp Italian Parsley (I typically just grab about half of a handful from the bunch purchased at the store, and throw it in the food processor)
- 2-3 Tbsp Garlic
- 1 Tsp Garlic Powder
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
- 1 Tbsp Brown Sugar
- 1 Habanero Pepper
- 1 Tsp Red Pepper Flakes
- 1 Tsp Mexican Hot Chili Powder
- ½ Tsp Cinnamon
- ½ Tsp Onion Powder
Alright, so I’m sure you noticed the Holy Trinity of meats up in here. That’s right, one of each; Bird, Cow, and Pig. You can mix it up of course, I just really, REALLY like using the Hot Italian Sausage, and sometimes do double that ingredient, and eliminate one of the other two, no big deal either way really.
Some people don’t like certain things, others think eating cows is a sacrilege, still others for some reason are going by the dietary list presented in the book of Leviticus, so they can’t eat the pig. You do you, feel free to mix and match all you want!
Instructions:
1. That Habanero Pepper, the Italian Parsley, and the Onion go in the food processor along with half of the bottle of tomato juice (so it pours out easily, with minimal scraping of the sides, something else that I have no interest in).
2. Everything else goes in the Instapot, or large Rice Cooker, the latter of which is my preference for this recipe, but really anything would be fine, just realize that the volume is fairly high, kind of like in the Chili Recipe I have posted on here.
3. If you’re using the Insta-pot, just hit the Rice button. If you’re using the Rice Cooker, hit the Brown Rice button. If you’re cooking more traditionally, standing over a hot stove, well right there you’re probably a better cook than I am, and can solve the rest on your own: Brown the meat, throw everything together in a traditional pot, bring it to a boil, reduce to simmer, and stir occasionally.
That’ll do it. At first you might think it’s a bit thin, but it thickens up over time nicely. Also, the spiciness seems to decrease over time, but you might not notice that so much, if I make this I will be eating it for a few days
