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Prep: 5 minutes
Cook: 13 minutes
Serves: 7

Veggie Bolognese (PKP 4.8L & 5.7L)

This veggie take on our classic Bolognese recipe is just as tasty and yet cheaper and less hassle than the beef original.

Serve tossed with cooked spaghetti and sprinkle with grated parmesan and shredded fresh basil.


1 tbsp olive or cooking oil

500g Quorn Mince

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 vegetable stock

1 x 400g can chopped tomatoes

330g pitted black olives, drained

Salt and pepper (to taste)

Suitable for: Pressure King Pro 4.8L - 14-in-1 Digital Pressure CookerPressure King Pro 5.7L - 14-in-1 Digital Pressure Cooker

The Method

Select the SAUTE function, add the oil and allow to heat. Add the onions, garlic, carrots, celery and stir regularly for about 3 minutes until they begin to soften.

Add the balsamic vinegar, tomato purée, red wine, stock, chopped tomatoes and mince, mix together then press CANCEL.

Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 10 minutes.

When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.

Select the SAUTE function and stir in the olives for about 2 minutes until they begin to soften, then press CANCEL.

Serve with spaghetti and a sprinkling of parmesan.

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