Wednesday, November 20, 2013

Bolognese Sauce in the Pressure Cooker

A weekday night mainstay. Pasta with Bolognese sauce.

Cooked in the pressure cooker, it is easy to quickly put together a big batch of the sauce, which can then be portioned out into tubs and frozen.

Minced beef is the traditional meat used, but minced pork also makes a good sauce.




Quantities enough for 8-10 portions.
  • 800g-1kg pack of Minced Beef or Pork.
  • 2-3 Onions, peeled and chopped.
  • 1/2 bulb Garlic, peeled and crushed
  • 3 or 4 cups of diced vegetables, whatever you have to hand: e.g. carrots, mushrooms, celery, leeks, fresh tomatoes, courgettes, peas, green beans.
  • Olive oil
  • 2 tins chopped Tomatoes.
  • 1 small tin Tomato Puree.
  • 1 small individual serving sized bottle or carton of Red Wine.
  • 1 Stock Cube.
  • Fresh or dried herbs: 1-2 tbsp Basil, 1-2 tbsp Oregano, a couple of Bay leaves.
  • Salt and Pepper to taste.
Saute the onion and garlic in a good glug of olive oil in the base of the pressure cooker until translucent.
Add the mince and cook until browned.
Add the diced vegetables, tinned tomates, puree, herbs, and red wine.
Crumble in the stock cube. Stir to combine everything.
Close the pressure cooker lid, bring to the boil, and cook at high pressure for 10 minutes.
Let cool until the pressure releases.
Open the pressure cooker and season the sauce to taste.

Serve over pasta, with parmesan cheese.