Pressure Cooker Bolognese (Large Batch)

• olive oil↗2 tbsp tbsp
• onion↗2

  finely chopped

• celery stalks↗2

  finely chopped

• carrot↗2

  finely chopped

• garlic cloves↗3

  minced or finely grated

• mushrooms↗300g g

  sliced or quartered

• herb mixture1 tbsp tbsp
• bay leaf↗2
• ground beef↗800g g
• tomato paste3 tbsp tbsp
• crushed tomatoes↗2 x 400g cans
• red wine↗175ml ml

  (optional)

• beef stock↗150ml ml
• cooked spaghetti

  grated parmesan and basil leaves for serving

Step-by-step instructions

1. 1

   Heat the oil in the pressure cooker or a separate pan over medium‑low heat. Sauté the onion, celery and carrot for 10–12 minutes until they become soft but not golden. Add the garlic and cook for 2 minutes, then add the mushrooms and cook for 10–12 minutes until their liquid evaporates.

2. 2

   Add the herb mixture and bay leaf, then add the ground beef. Fry until browned, about 6–8 minutes. Stir in the tomato paste, then add the crushed tomatoes, wine (if using) and broth. Bring to a gentle boil, cover the pressure cooker, raise the pressure and cook for 20 minutes.

3. 3

   Release the pressure, then serve with spaghetti, sprinkling with parmesan and basil leaves to taste. After cooling, store in the refrigerator for up to three days or freeze for up to three months.