Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 100 g lardons (or diced bacon)
  • 1 small onion (very finely diced (see note))
  • 1 small carrot (very finely diced (see note))
  • 1 celery stick (very finely diced (see note))
  • 500 g beef mince
  • 1 clove garlic
  • 400 g tin chopped tomatoes
  • 1 beef stock cube or stock pot ((I use Kallo organic stock cubes))
  • 2 teaspoons oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • cooked spaghetti, linguine or other pasta shape
  • grated parmesan or cheddar

Instruction

  • Place the lardons and oil in the pressure cooker. Fry over a medium high heat, stirring frequently, for about 2 minutes or until the lardons are golden in colour.
  • Turn the heat down and add the diced onions, carrots and celery. Cook gently for 2-3 minute until softened.
  • Turn the heat up and add the beef mince. Fry the beef mince until most parts are nicely browned – about 3-4 minutes.
  • Add the tomatoes, beef stock cube, oregano, bay, salt and pepper, then put the lid onto the pressure cooker and ensure the pressure regulator is turned to high pressure (12lbs per square inch/position 2 on the Prestige SmartPlus)
  • Heat over a high heat until the visual indicator rises to indicate cooking under pressure, then continue to wait until steam is escaping at a steady rate. Turn the heat down until you just hear a gentle hiss and cook for 15 minutes.
  • After the 15 minutes is up, turn the heat off and gently move the pressure cooker regulator to the steam release position.
  • Wait until the visual pressure indicator drops before removing the lid.
  • Serve the bolognese sauce with spaghetti or another pasta shape and topped with parmesan or cheddar.