Bolognese Sauce


This is an excellent mid week dinner which I make in the pressure cooker in around 20 minutes. One of my best kitchen gadget purchases to date is a pressure cooker/slow cooker combo does it all and makes really tasty food in very little time.

A regular lunch staple when I was little, this is a slightly saucier version of the dish my mother cooked and used sausage meat in place of beef which is amazingly tasty!

Ingredients

  • 1lb sausage meat – butcher quality seasoned meat is delicious
  • 2 medium carrots
  • 2 medium onions
  • 2 cloves garlic
  • 1 stick of celery and some of the leaves at the centre of the bunch
  • 1 tin chopped tomatoes
  • 1 glass red wine
  • 1/2 pint Chicken or beef stock
  • Salt and pepper

Method

Chop the onion, celery sticks, halved garlic cloves and brown with the sausage meat on gentle heat. Peel and grate the carrots and add to the pan.

Add the red wine, cook out the alcohol then add the stock and tomato. As a generous pinch of salt and pepper, the celery leaves and the Herbes de Provence. Pressure cook for 20 minutes. Once cooked and pressure released, taste and adjust seasoning. Reduce sauce if too liquid.

Serve with spaghetti.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s