Big-batch pressure cooker bolognese
Serves 8
Easy
Prep:
Cook:
Stock up the freezer with this comforting pasta sauce. It will keep frozen for up to three months, so it’s great to have on hand for busy weeks
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- 2 tbsp olive oil
- 2 onionsfinely diced
- 2 celery sticksfinely diced
- 2 carrotsfinely diced
- 3 garlic clovescrushed or finely grated
- 300g mushroomssliced 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 spaghettigrated parmesan and basil leaves, to serve
Nutrition: Per serving
- kcal247
- fat14g
- saturates5g
- carbs8g
- sugars7g
- fibre2g
- protein21g
- salt0.3g
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.
