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Recipes
Bolognese Sauce
A classic, rich and meaty Italian sauce that the whole family can enjoy. This ragu
normally takes hours to produce but in the pressure cooker it is a breeze.
− Serves 6–8 persons
• 5 g (1 tsp) vegetable oil
• 1 large onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, crushed
• 70 g diced pancetta or streaky bacon
• 700 g lean beef mince
• 200 ml red wine
• 2 cans (400 g) chopped tomatoes
• 1 stock cube
• 30 g (2 tbsp) tomato puree
• 5 g (1 tsp) dried oregano
• 1–2 bay leaves
• Salt and pepper
• To serve: Freshly cooked pasta and
grated Parmesan cheese
1. Remove the lid
3
from the pressure cooker. Start cooking under the “Normal
Pressure Cooking” mode and add oil to the pot.
2. Add chopped onion, carrot, celery and garlic. Cook for 3–4 minutes until softened.
Remove from the pot using a slotted spoon and set aside for a minute.
3. Add diced pancetta or streaky bacon and cook until crisp. Then add minced beef
and cook until the beef has browned.
4. Put the vegetables back to the pot and add red wine. Cook for a few minutes to
reduce the wine slightly and then press the START/CANCEL button
24
to stop the
pressure cooker.
5. Add tomatoes, stock cube, tomato puree, oregano and bay leaves and season
well. Stir well to combine all ingredients.
6. Properly close the lid. Start cooking under the “Meat” cooking mode with the
cooking time changed to 35 minutes (see chapter “Using the cooking modes”).
7. When cooking is done, rest for another 5 minutes before releasing the pressure
and opening the lid (see chapter “Removing the lid”).
• Serve with freshly cooked pasta and Parmesan cheese.
• Any leftovers can be frozen for up to 3 months.
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