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Pressure Cooker Spaghetti Bolognese
Want that slow cooked spaghetti bolognese taste but in a fraction of the time? Then you need to try my Pressure Cooker Spaghetti Bolognese – gorgeous depth of flavour and melt in the mouth texture… but done in just 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 361 kcal
Course:
Main Course
Cuisine:
Fusion , Italian , British
Ingredients
- 1 tablespoon olive oil
- 100 g lardons (or diced bacon)
- 1 small onion very finely diced (see note)
- 1 small carrot very finely diced (see note)
- 1 celery stick very finely diced (see note)
- 500 g beef mince
- 1 clove garlic
- 400 g tin chopped tomatoes
- 1 beef stock cube or stock pot (I use Kallo organic stock cubes)
- 2 teaspoons oregano
- 1 bay leaf
- salt and pepper to taste
To serve:
- cooked spaghetti, linguine or other pasta shape
- grated parmesan or cheddar
Instructions
- Place the lardons and oil in the pressure cooker. Fry over a medium high heat, stirring frequently, for about 2 minutes or until the lardons are golden in colour.
- Turn the heat down and add the diced onions, carrots and celery. Cook gently for 2-3 minute until softened.
- Turn the heat up and add the beef mince. Fry the beef mince until most parts are nicely browned – about 3-4 minutes.
- Add the tomatoes, beef stock cube, oregano, bay, salt and pepper. Stir so all the ingredients are well mixed, then put the lid onto the pressure cooker and ensure the pressure regulator is turned to high pressure (12lbs per square inch/position 2 on the Prestige SmartPlus).
- Heat over a high heat until the visual indicator rises to indicate cooking under pressure, then continue to wait until steam is escaping at a steady rate. Turn the heat down until you just hear a gentle hiss and cook for 15 minutes.
- After the 15 minutes is up, turn the heat off and gently move the pressure cooker regulator to the steam release position.
- Wait until the visual pressure indicator drops before removing the lid.
- Serve the bolognese sauce with spaghetti or another pasta shape and topped with parmesan or cheddar.
Cup of Yum
Notes
- To make life easier, you can replace the onion/carrot/celery with 200g/7oz ready chopped soffritto mix, which can be found in most supermarkets.
- This recipe has been written for the Prestige SmartPlus Pressure Cooker (6 litre)*. It should be easily adaptable for any make of pressure cooker, but do always take care to follow the manufacturers guidelines with your pressure cooker!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
13g
(4%)
Protein
32g
(64%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
94mg
(31%)
Sodium
633mg
(26%)
Potassium
877mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2780IU
(56%)
Vitamin C
12mg
(13%)
Calcium
73mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 361
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 32g | 64% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 633mg | 26% |
| Potassium | 877mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2780IU | 56% |
| Vitamin C | 12mg | 13% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.