Made in the Pressure Cooker this only takes about 20 mins from start to finish!
Ingredients : serves 4
400g minced beef
1 chopped onion
400g tin tomatoes
1tbsp tomato purée
1tbsp mixed herbs
100 ml beef stock (1 cube)
optional : 4/5 chopped mushrooms, 1 small grated carrot, 25 g ham or cooked bacon
spaghetti to serve
Parmesan cheese (grated) for sprinkling
Pressure Cooker : Brown the mince in the pressure cooker, add a splash of water if it sticks to the sides. When browned, add the chopped onion, the tomatoes, tomato purée, mushrooms, carrot, herbs, bacon and stock. Close the Pressure cooker and cook for 11 mins. Release the steam quickly and season with salt and pepper.
Saucepan : Brown the mince in a pan, add the other ingredients and leave to simmer for 25-30 mins stirring from time to time and adding a splash of water now and then if it looks dry.
Serve with spaghetti and with parmesan cheese sprinkled on top.
The bolognese sauce is easily frozen, so it’s worth making double and keeping some in the freezer for those days when you don’t have time to cook.