Ingredients
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1½ tablespoons Olive Oil
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2 small Onion
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2 Celery
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2 Carrots
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1 lb 10 oz (750 g) organic minced/ground Beef
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10 Chestnut Mushrooms
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14 oz (400 g) passata/strained Tomatoes
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1 tablespoon Tamari
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½ teaspoon Salt
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2 tablespoons Tomato Paste
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1 tablespoon dried Oregano
Directions
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
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1
Done
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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. |
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2
Done
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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. |
