serves 4
prep 10 mins
cook 8 mins
Spaghetti Bolognese
INGREDIENTS 1 tbsp of olive oil
when it shimmers add the onion. Sauté the onions until soft then add the garlic and season. Stir for a minute then add the mince, stir until the meat browns. Add the Worcestershire sauce, balsamic gel and HP brown sauce and combine the ingredients, next add the chopped tomatoes and purée and stir. Pour in the vegetable stock, break the spaghetti in half and add to the pot, top with basil leaves. Add the lid and close the valve, set the manual function for seven minutes at high pressure. Once cooked, release the pressure, remove the lid and stir thoroughly to break up the spaghetti, serve topped with parmesan and basil leaves.
2 red onions, chopped 2 garlic cloves, chopped Salt & pepper 500g of minced beef 2 tbsp of Worcestershire sauce 1 tbsp of balsamic gel 1 tbsp of HP brown sauce 1 can of chopped tomatoes 2 tbsp of tomato purée 500ml of vegetable stock 300g spaghetti A handful of fresh basil leaves, (keeping some aside to serve) Fresh parmesan to serve METHOD Select the sauté function, add the oil
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