Recipe Book

41
the Fast Slow GO
™
SPR680 UK B21
Bolognaise Sauce
Prep time: 30 minutes
Pressure cook: 60kPa / 25 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
150g pancetta, chopped
1kg pork and veal mince
100g tomato paste
4 x 400g cans chopped tomatoes
2 teaspoons 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
mince and cook, stirring to break up the mince, 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 and adjust the cooking time to
25 minutes 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 3 months.
*Cooking time excludes the building
and releasing of pressure.