Category: Main Courses
Price: Bon marché
preps: 0 minutes
cooking: 0 minutes
Step - 1
1 - Heat oil in a pressure cooker. Add onion, carrot and celery. Fry until soft.
2 - Add beef mince, stir and lightly brown. Then add the tin tomatoes, tomato pur?É¬©e, sugar, chicken stock, water and wine. Add the dried oregano, bay leaf, and black pepper. Don't add salt as this will be in the stock already. Stir and allow to simmer.
3 - Once the sauce is simmering, put the lid on the pan and set up to pressure cook.
4 - Allow to pressure cook for 12 minutes. If serving with pasta, you can then cook the pasta in the same time
5 - Heat the oil in a pressure cooker. Add the onions, carrot, celery and white pepper and allow to soften for about 8 minutes, then add the garlic. Allow to soften for two minutes.
6 - Add the minced beef, oregano and black pepper. Stir and allow to lightly brown, then add tinned tomatoes, tomato pur?É¬©e, the bay leaf, the sugar, the wine. Continue to stir and bring to a simmer.
7 - Once steaming hot, add the pressure cooker lid and switch the cooker to its pressure cook setting.
8 - Pressure cook for 12 minutes. If you are serving with pasta this can cook in the same time.
9 - Release the steam from the pressure cooker and then remove lid. Allow sauce to reduce over the heat if it is too much of a liquid.
10 - It would be recommended to serve this with spaghetti pasta, shaved Parmesan cheese on top, with cracked black pepper. For added effect also add fresh basil leaves to the top of every serving