RICH BOLOGNESE

I sauté my veg (grated carrot, courgette, celery, onion and garlic) then brown my mince, then deglaze throughly with red wine. Add 2 chicken stock cubes on top (broken into pieces and scattered around), 2 bay leaves, seasoning, water to just under the food level (around 1.5cups), then add two tins of chopped tinned tomatoes, plenty of basil and oregano and then a tube or so of tomato purée in last. I sauté my veg (grated carrot, courgette, celery, onion and garlic) then brown my mince, then deglaze throughly with red wine. Add 2 chicken stock cubes on top (broken into pieces and scattered around), 2 bay leaves, seasoning, water to just under the food level (around 1.5cups), then add two tins of chopped tinned tomatoes, plenty of basil and oregano and then a tube or so of tomato purée in last.

I've not had a fail yet using this method and it's always delicious. I add extra seasoning at the end, to taste as needed.

the pot need at least 250ml to come up to pressure.

How long you cook it for is personal preference. We like a really deeply flavoured bolognese and so I flavour it heavily and cook on the meat/stew setting for 35 mins with 10 mins npr. I've tried less but find that the flavour develops better if on for longer.

Page footer