Big-batch pressure cooker bolognese
Prep
20 mins
Cook
55 mins
Servings
8
Difficulty
Medium
This is my go to recipe when I need to feed a crowd without spending hours in the kitchen. By using the pressure cooker, I've cut the traditional simmering time down to just 35 minutes, which means you can have a rich, deeply flavored bolognese ready for dinner in under an hour. The mushrooms add wonderful umami depth while boosting the nutritional value with B vitamins and antioxidants. The whole thing comes together with minimal fuss, and honestly, this big batch is perfect for freezing portions so you've got homemade comfort food on standby whenever you need it.
Ella x
Ingredients
- 2 tbspolive oil
- 12 onions finely diced
- 12 celery sticks finely diced
- 12 carrots finely diced
- 13 garlic cloves crushed or finely grated
- 300 gmushrooms sliced or quartered
- 1 tbspmixed herbs
- 12 bay leaves
- 800 gbeef mince
- 3 tbsptomato purée
- 12 x 400g cans chopped tomatoes
- 175 mlred wine(optional)
- 150 mlbeef stock
- 1cooked spaghetti grated parmesan and basil leaves(to serve)
Detail level
Instructions
- 1
Heat the oil in your pressure cooker or a separate pan over a medium-low heat. Fry the onion, celery and carrot for 10-12 mins until softened but not golden. Stir in the garlic, cook for 2 mins, then tip in the mushrooms and cook for 10-12 mins until their liquid has been released and evaporated.
- 2
Stir in the mixed herbs and bay leaves, then tip in the beef mince. Fry until browned, around 6-8 mins. Squeeze in the tomato purée, then pour in the chopped tomatoes, wine, if using, and stock. Bring to a simmer then put the lid on the pressure cooker, bring up to pressure and cook for 20 mins.
- 3
Release the pressure, then serve with spaghetti, sprinkled with parmesan and basil leaves, if you like. Once cooled, will keep chilled for three days or frozen for three months.
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