Ingredients

Method

• 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

Ingredients

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.