Cooking for 4th July with Drew&Cole
4th July is a brilliant foodie occasion and a real opportunity to make some delicious,…
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 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Add the onions, garlic, carrots, celery and stir regularly for ~3 minutes until they begin to soften.
Add the balsamic vinegar, tomato puree, 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 function and adjust the time to 25 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 BROWNING function and stir in the olives for ~2 minutes until they begin to soften, then press CANCEL.