Big-batch pressure cooker bolognese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
- 2 tbsp olive oil
- 2 onions, finely diced
- 2 celery sticks, finely diced
- 2 carrots, finely diced
- 3 garlic cloves, crushed or finely grated
- 300g mushrooms, sliced or quartered
- 1 tbsp mixed herbs
- 2 bay leaves
- 800g beef mince
- 3 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 175ml red wine (optional)
- 150ml beef stock
- cooked spaghetti, grated parmesan and basil leaves, to serve
Method
- STEP 1
Heat the oil in your pressure cooker or a separate pan over a medium-low heat. Fry the onion, celery and carrot for 10-12 mins until softened but not golden. Stir in the garlic, cook for 2 mins, then tip in the mushrooms and cook for 10-12 mins until their liquid has been released and evaporated.
- STEP 2
Stir in the mixed herbs and bay leaves, then tip in the beef mince. Fry until browned, around 6-8 mins. Squeeze
in the tomato purée, then pour in the chopped tomatoes, wine, if using, and stock. Bring to a simmer then put the lid on the pressure cooker, bring up to pressure and cook for 20 mins. - STEP 3
Release the pressure, then serve with spaghetti, sprinkled with parmesan and basil leaves, if you like. Once cooled, will keep chilled for three days or frozen for three months.
