Italian sausage bolognese
Take a avour shortcut by using Italian-style sausages in this hard-to-beat bolognese.
The fennel adds a subtle hint of anise and all you need to do is decide how much
parmesan you want to heap on top of it.
Serves 4
Preparation time 10 minutes
Stewing time 20 minutes
Ingredients
1 tbsp olive oil
1 red onion, nely chopped
500g (6) Italian-style pork and fennel sausages
¼ cup red wine
1 zucchini, diced
500g jar tomato pasta sauce
300g spaghetti, cooked and drained
Shaved parmesan cheese and mixed green salad,
to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Place oil and
onion into the inner pot, cook until onion is tender. Stir occasionally during cooking.
2. Remove the sausages from the casings. Add to the pot. Cook, breaking up with a wooden spoon, for 4-5 minutes or
until browned.
3. Add wine, simmer uncovered until reduced. Add zucchini and pasta sauce.
4. Close lid, select STEW program, set time for 20 minutes and press START.
5. Once cooking is complete, turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release
naturally. Remove lid.
6. Season to taste with salt and pepper. Serve over cooked pasta, topped with freshly shaved parmesan and accompany
with mixed garden salad.
Cook’s note
Sauté
Do not close the
lid during sauté.
Stew
Set valve to “Seal”
position.
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