This iconic dish is made quick and easy by the PKP, breaking down the ingredients and releasing those wonderful flavours in half the time. Perfect for batch cooking and freezing for later in the week.
Serve tossed with cooked spaghetti, sprinkle with grated parmesan and shredded fresh basil.
1 tbsp olive or cooking oil
500g minced beef
1 onion, chopped
2 garlic cloves, crushed
1 carrot, chopped,
1 celery stick, chopped
1 tbsp balsamic vinegar
1 tbsp tomato purée
75ml red wine
150ml beef stock
1 x 400g can chopped tomatoes
330g pitted black olives, drained
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Season the mince with salt and pepper then brown the mince in batches and set aside.
Add the onions, garlic, carrots, celery and stir regularly for ~4 minutes until they begin to soften.
Add the balsamic vinegar, tomato purée, red wine, stock, chopped tomatoes and mince and stir to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 20 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the BROWNING function and stir in the olives for ~2 minutes until they begin to soften, then press CANCEL.