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
- 150g pitted black olives, drained
- Salt and pepper (to taste)
Select SAUTE and scroll down to the CRISPY function and press START. Add the oil and allow to heat for 2 mins. 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 BACK to stop cooking.
Put the lid on and close the pressure valve then select the PRESSURE COOK function, select CHILLI VEG and adjust the time to 10 mins, then press START.
When the program has finished we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the SAUTE then CRISPY program, press START and stir in the olives for ~2 minutes until they begin to soften, then press BACK.
Serve and enjoy!