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!


  • 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


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.

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