Ingredients
1 tbsp olive or cooking oil
500g minced beef
1 onion, chopped
2 garlic cloves, crushed
1 carrot, chopped,
1 celery stick, chopped
1 red pepper, diced
1 courgette, diced
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 5.7L 12-in-1 Pressure Cooker
The Method
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 onion, garlic, carrots, celery, courgette and pepper and stir regularly for ~5 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 40 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.
