hi there and welcome to the salted
pepper where we cook for real life using
real food and we keep it real simple and
today we're gonna make a spaghetti in
the Ninja Foodi and it might seem like
it's pretty straightforward and quick
just dump in ingredients set the
pressure and go but there are a few
tricks that you need to know in order to
avoid that burn notice we don't want the
Burn Notice so real quick about that
before we get started, is thicker sauces
like cream sauces cheese sauces or
spaghetti sauces are not the liquid that
you need to come up to pressure and
that's why a lot of the recipes that
you'll see will call for what you might
think is a ton of liquid and I was right
there with you and I thought no way I'm
not putting in that much liquid into my
spaghetti and guess what I got the Burn
Notice so I came up with a little
formula and I it works really well for
me so hopefully it'll work for you as
well first thing we're gonna do is get
the pot started on the sear saute mode and it
can be on the high that's fine and just
hit start and we're gonna dump in our
ground beef and our chopped onions I
have about a cup of onions you can let
this heat up or you just dump it in
right away it doesn't make a difference
it will heat up really quickly and so
we're gonna dump in our cup of diced
onions now this is optional but I think
that onions really add a nice flavor to
the spaghetti and you're just gonna let
that saute and I'm going to use this
Mix N Chop (link is in the description), which is good for the
nonstick Ninja Foodi inner pot to kind of
break up the ground beef. 
this is thawed ground beef that I brought
to room temperature for about 30 minutes
you could use frozen ground beef with this
you would do it a little bit differently
and I might I might do a video on that
too because I know a lot of people
you'll forget to take out the the ground beef
and it is possible to do it from
frozen so let's just let this pot come
up to temperature meanwhile I have here
I have one and a half teaspoons of salt
one teaspoon of basil and one teaspoon
of Italian seasoning and I'm just going
to sprinkle that on it is important that
you put your seasonings in now with the
meat you want to season the meat really
well and that will bring the flavor into the
dish it's starting to sizzle now and
that took just a few minutes and now I'm
gonna use my Mix N Chop which I will
link to below because this has really
become a very handy kitchen gadget to
use in the Ninja Foodi since you do need to
make sure that you don't use any metal
in this pot or you will scratch it so
we're just gonna break that up into
smaller pieces now this is 80/20 I will
see how much fat drains off I may
actually put it through a strainer real
quick to remove some of that fat so I
don't have an overly greasy spaghetti
sauce but another thing you could do if
you like mushrooms which I do I just
didn't happen to have any is you could
quarter up your mushrooms put those in
they will absorb the fat from the ground
beef add a really nice flavor to your
spaghetti sauce and you won't have to
strain the beef so when your hamburger
meat is about 3/4 of the way done you
can go ahead and add in any other
vegetables that you want to use I've
chosen some green peppers and also some
cut-up zucchini I think it's completely
optional of course but I had it in the
fridge and I needed to use it up so I
thought hey I was gonna add some
moisture in and you know you won't even
know it's in there it's a great way to
add those extra vegetables for kids ok
next thing I'm gonna put in is one whole
bulb of roasted garlic now I roasted the
garlic in the Ninja Foodi a little bit
earlier and I simply put the Bake
function on 325 cut the top off of the
garlic put a little bit of olive oil and
wrapped it in tinfoil and threw it in
the Ninja Foodi on the rack and let it go for
35 minutes and I had a perfect bulb of
roasted garlic this will really really
give your sauce a lot of flavor without
being too bitter sometimes you have to
put too much garlic and it can be a
little bit bitter so this will actually
help to sweeten the sauce now if you
want to use regular garlic that hasn't
been roasted that's fine I would
recommend using probably three to four
cloves at the most and you could just
mince those right in but I really love
the way the roasted garlic enhances the
sauce when you cook spaghetti sauce on
the stove the more you reduce those
Tomatoes the less acid that they have so
the sweeter they become we're not gonna
do that today because we're gonna make
this a really quick dinner so I am gonna
add in a teaspoon of sugar and that is
my personal preference you do not have
to do that I just like I like a sweet
and a and a hot spaghetti sauce so I
like it to be sweet but then I also
added some red pepper flakes and make it
a little spicy but again that's optional
I'm gonna stir this in now it does not
look like I need to strain this at the
amount of fat that came off it's gonna
be fine but of course if you want to
keep it a little bit leaner please go
ahead and strain it so now that that's
done we just get to starting to dump the
ingredients in and this is the beauty of
cooking with the Ninja Foodi is you can
really just dump them in and then we'll
set the pressure and it'll be ready
I'm not going to stir the tomatoes in
I'm gonna leave them just right on top
here because I don't want some of the
tomatoes to get on the bottom of the pot
and could create that Burn Notice so
we're just gonna leave them right on top
the next thing I'm gonna do is I have
four cups of beef broth you can
absolutely use water or if you decide to
use ground turkey
you could use turkey stock you want to
keep this totally vegetarian you could
use a vegetarian stock as well and I'm
gonna pour in about three cups just kind
of pour that around I'm reserving one
cup and I'll show you why
all right perfect that might be about
3/4 of a cup now on top of that I'm
gonna put in the spaghetti sauce I'm just
gonna pour that in you'll say oh it
looks really really liquidy and it does
right now so the reason why I kept the 1
cup out or about 1 cup was just so that
we can get everything out of this jar
great ok the last thing are the
schedule's because this is actually you know
wait, before I do the spaghetti noodles
let me put in a few of these red pepper flakes,  not too
many but I just really love the spice
that it gives ok that's enough the
spaghetti noodles now I have a half a
pound of spaghetti noodles which is a
half of a box you could use a full box
but what I found when I used a full box
is it was too thick I just wasn't really
happy with it so I'm going with a half
of a box which is enough for four to six
servings and take them and this is kind
of important as well so take them break
them in half cuz we're not gonna really
fit totally in the Ninja Foodi whole and then
just put them over top of the the top of
the liquid like that you're gonna go in
this direction and
then you're going to go in this
direction and we're gonna do that for
all of them what that is going to do is
prevent clumping of your spaghetti
noodles so again go that way and go
this way
in a crisscross fashion you could
break more than this at a time if you'd
like but what I try to do that tends to
want to go everywhere so just take
little sections and the last one so now
that they're all done in like a
crisscross fashion just take whatever
you're using and just gently push them
down so that all of the noodles are
underneath the liquid tomato paste I put
this right on top this is going to be a
thickening agent for the liquid that's
in there we're not going to stir it in
the same principle we want to keep this
a thin sauce so that it enables the
Ninja Foodi to come up to pressure but
I'm gonna put that right on top now I've
also seen some recipes that call for
cream cheese you could do both a mixture
of both one or the other whichever you
prefer I just wanted to keep this a
traditional spaghetti sauce all right so
we got our pressure lid on and we're
gonna turn this off turn the pressure on
on high and we're gonna go for three
minutes  and turn the valve to seal make
sure it's to seal I like my spaghetti
noodles al dente so a little bit firm
just with a little bite to it if you
want your spaghetti noodles a little bit
softer then go ahead and increase that
time to about five minutes and hit the
start button and allow the ninja foodi
to come up to pressure and then we're
gonna let it cook for three minutes and
we're gonna slow release for another
three minutes so our red button has
popped up no burn notice so
so far so good and it should be turning
to the three minutes pretty soon now
what I'm gonna do now that it's come up
to pressure is I want to take this key
form and press it and press it again to
turn it off that way when the three
minutes is up of the pressure cooking it
is not going to automatically revert to
the keep warm this is not you know a
deal breaker if you forget to do it but
I really don't want to overcook my
spaghetti noodles so I'm gonna turn the
keep warm off so that the pot is just
naturally cooling down and it's not
holding it at a temperature which I'm
gonna assume is about 140 for the keep
warm so our three minutes of pressure
cooking is complete and you can see that
the Ninja Foodi  just turned off that keep
warm did not go on it will default to on
so you have to actually manually turn it
on and turn it off after it comes up to
pressure in order for it to be off when
the pressure stops and now we just wait
three minutes and allow it to naturally
release and then we will vent it okay so
we have allowed this to natural release
all right so our steam is released and
our red button has popped down so now I
can open up the lid here don't be
alarmed it's going to look really really
soupy okay and we're gonna stir it and
then let it sit it's important to let it
sit for at least 5 minutes it will start
to thicken so let's give it a stir look
at that we want to get all that tomato
paste in and that's gonna help to
thicken our sauce oh it looks so good
the noodles look perfect Wow
we don't want it to cool off so after I
could put a nice stir I'm going to close
this lid and just let it sit for five
minutes
and then we're gonna plate and eat it's
already starting to thicken up so
perfect
now I'm just gonna close the lid and
we're gonna wait five minutes and then
we're gonna get to taste it so it's been
about five minutes and we've allowed the
sauce to thicken and now we're gonna
plate it taste and it looks glorious I
mean it looks perfect so I'm just gonna
get a nice fit out here and try to put
it on my plate here without making too
much of a mess looks great it's nice and
saucy and you can always grab a little
bit more sauce too and use not a slotted
spoon like I have here because obviously
the sauce is going through the middle
and if you didn't know what this center
section is on like a spaghetti scoop
like this it's to measure about 2 ounces
of spaghetti so it's a single serving
size spaghetti just a little tip there
now spaghetti is not complete until we
get our cheese and I like either
Parmesan or Asiago or the combination of
both you can use any kind of cheese
you'd like and I'm just gonna put a
little bit on here and the cheese is
also going to increase the salt taste of
the spaghetti so it gives it a little
bit more flavor get a little bit on
there if you want it to get a little
fancier you can always take
a vegetable peeler and peel like thicker
sections of the parmesan or Asiago this
really works best for the hard cheese
and it kind of adds a little interest
but not necessary
all right let's dig in so I can really
tell that these noodles are cooked
perfectly just by the way that they look
they're not over bloated so they're not
gonna be overdone
absolutely perfect what I really love is
that you can still see the zucchini in
there it's very soft doesn't impart a
lot of taste but it didn't dissolve with
the short pressure cooking that we did
all right this is absolutely delicious
take one more bite here
Wow it's so good and it's so quick and
easy give me a thumbs up if you like
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