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Big-batch pressure cooker bolognese

A serving of big-batch pressure cooker bolognese

Big-batch pressure cooker bolognese

Name: Big-batch pressure cooker bolognese
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 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

Samuel Goldsmith

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Serves 8

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 3.9 out of 5.10 ratingsRate

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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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

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A star rating of 3.9 out of 5.10 ratings

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