Home
Recipes
Easy

Tostadas with black bean pâté

Beans recipes

Tostadas with black bean pâté

20 minutes

Green salad with roast walnuts and avocado oil dressing

Avocado recipes

Green salad with roast walnuts and avocado oil dressing

10 minutes

Litchi-and-rose faux fizz

Brunch recipes

Litchi-and-rose faux fizz

Vanilla vodka passion

Afternoon tea

Vanilla vodka passion

Prawn salad with black sesame tahini

Prawns and

Prawn salad with black sesame tahini

Crusted lamb ribs with anchovy-and-parsley salsa

Crumbed recipes

Crusted lamb ribs with anchovy-and-parsley salsa

2 hours 20 minutes

Mexican-style seared tuna nacho salad

Mexican recipes

Mexican-style seared tuna nacho salad

10 minutes

Lime-and-pistachio doughnut cakes

Nut recipes

Lime-and-pistachio doughnut cakes

15 minutes

Canelés

Cake recipes

Canelés

1 hour

Avocado, kale and tahini toast

Avocado recipes

Avocado, kale and tahini toast

Avocado, chevin and pomegranate toast

Avocado recipes

Avocado, chevin and pomegranate toast

Pressure-cooker Bolognese

Pressure-cooker Bolognese

1 hour

Load more

Pressure-cooker Bolognese

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

250 g bacon, chopped
2 T olive oil
2 carrots, grated
1 onion, finely chopped
2 celery sticks, chopped
2 garlic cloves, crushed
3 rosemary sprigs
1-2 T tomato paste
500 g lean beef mince
500 g pork mince
2 x 400 g cans cherry tomatoes
1 cup beef stock
sea salt and freshly ground black pepper, to taste
1-2 t balsamic vinegar

Method

Pan-fry the bacon in the olive oil in a pressure cooker over a medium to high heat until browned.

Add the carrots, onion and celery and cook until softened. Add the garlic, rosemary and tomato paste and cook for 5 minutes.

Add the mince and stir for 5 minutes, then add the canned tomatoes and stock. Seal the pressure cooker and cook for 30–45 minutes, season to taste and add a dash of balsamic vinegar. Serve with your favourite pasta.