Recipe Book

41
the Fast Slow Go
™
BPR680 USC B21
Bolognaise Sauce
Prep time: 30 minutes
Pressure cook: 10.5psi / 20 minutes* / Auto Quick Release
Slow cook: HI 4 hours / LO 8 hours
Reduce: HI / 10 minutes
Serves: 8 - 10
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
5 oz (150g) pancetta, chopped
1 lb (450g) ground pork
1 lb (450g) ground veal
L cup (95g) tomato paste
2 x 28 oz (794g) cans diced tomatoes
2 teaspoons kosher salt
1 tablespoon sugar
1 teaspoon dried oregano
Method
1. Select SAUTÉ/SEAR and press START to
preheat the cooking bowl. Once preheated, add
the oil, onion, carrot and celery and cook, stirring
occasionally, for 6 minutes, until starting to soften.
2. Add the pancetta and cook for 2 minutes. Add the
pork and veal and cook, stirring to break up the
meat for 7 minutes, until cooked. Add the tomato
paste and cook, stirring for 1 minute.
3. Add the tomatoes, salt, sugar and oregano and
stir. Press STOP to turn off SAUTÉ/SEAR. Close
and lock the lid.
4. Select STEW to pressure cook OR select
SLOW COOK and press START.
5. When cooking has completed, lift the lid.
6. Select REDUCE and press START. Cook, stirring
occasionally, until the sauce thickens slightly.
Adjust the seasoning.
7. Serve the sauce with pasta or place in airtight
containers and store in the fridge for up to 3 days
or freeze for up to 3 months.
*Cooking time excludes the building and releasing
of pressure.