Name: Best-ever bolognese sauce
Cook time: 45 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 750 gram minced pork and veal; 1/3 cup (95g) tomato paste; 800 gram canned crushed tomatoes; 1/2 cup (125ml) dry red wine; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon oregano

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

750 gram minced pork and veal

1/3 cup (95g) tomato paste

800 gram canned crushed tomatoes

1/2 cup (125ml) dry red wine

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon oregano

Method

1.Heat oil in 6-litre (24-cup) pressure cooker; cook onion and garlic, stirring, until onion softens. Add mince; cook, stirring, until browned. Add paste, undrained tomatoes and wine to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, if required; cook for 20 minutes.

2.Release pressure using the quick release method; remove lid. Simmer, uncovered, for about 10 minutes or until sauce thickens slightly. Stir in herbs; season to taste.

Some butchers sell a pork and veal mince mixture, which is what we used in this recipe. If it is not available as a mixture, buy half the amount in pork mince (375g/12 ounces) and half the amount as veal mince (375g/12 ounces).
Note

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Ingredients

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