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Beef bolognese recipe

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Ingredients

Adjust Servings:
1½ tablespoons Olive Oil
2 small Onion or 1 large onion, halved and thickly sliced
2 Celery ribs/sticks, chopped into 1-cm/½-in. pieces
2 Carrots , peeled, sliced into quarters lengthways and chopped into 1-cm/½-in. pieces
1 lb 10 oz (750 g) organic minced/ground Beef
10 Chestnut Mushrooms , halved
14 oz (400 g) passata/strained Tomatoes
1 tablespoon Tamari or coconut aminos
½ teaspoon Salt
2 tablespoons Tomato Paste
1 tablespoon dried Oregano

Beef bolognese recipe

  • Serves 6
  • Medium

Ingredients

Directions

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Beef bolognese can also be made as a sauce in the multi-cooker. If you prefer to cook the pasta separately or serve the bolognese over a vegetable-based pasta alternative, this is the vegetablefilled, flavour-packed bolognese sauce recipe you need.

Steps

1
Done

Press the Sauté button on the multi-cooker and add the oil. When hot, add the onions, celery and carrots and stir until the onions become translucent. Next, add the beef and stir to break up any lumps. Once the beef has browned, add the mushrooms, passata/strained tomatoes, tamari or coconut aminos, salt, tomato paste and oregano. Stir to combine and deglaze the pot.

2
Done

Secure the lid in place and set to Manual or High Pressure for 15 minutes. At the end of cooking, use the NPR method (see page 4) Serve immediately.

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Fava bean bruschetta recipe
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Pancetta and tomato pasta recipe
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Fava bean bruschetta recipe
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Pancetta and tomato pasta recipe

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