SERVES 8 PREP 20 mins COOK 55 mins EASY ❄
2 tbsp olive oil
2 onions, finely diced
2 sticks celery, finely diced
2 carrots, finely diced
3 garlic cloves, crushed or finely grated
300g mushrooms, sliced or quartered
1 tbsp mixed herbs
2 bay leaves
800g beef mince
3 tbsp tomato purée
2 x 400g cans chopped tomatoes
175ml red wine (optional)
150ml beef stock
cooked spaghetti, grated parmesan and
basil leaves, to serve
1 Heat the oil in your pressure cooker or a separate pan over a medium-low heat. Fry the onion, celery and carrot for 10-12 mins until softened but not golden. Stir in the garlic, cook for 2 mins, then tip in the mushrooms and cook for 10-12 mins until their liquid has been released and evaporated.
2 Stir in the mixed herbs and bay leaves, then tip in the beef mince. Fry until browned, around 6-8 mins. Squeeze in the tomato purée, then pour in the chopped tomatoes, wine, if using, and stock. Bring to a simmer then put the lid on the pressure cooker, bring up to pressure and cook for 20 mins.
3 Release the pressure, then serve with spaghetti, sprinkled with parmesan and basil leaves, if you like. Will keep chilled for three days or frozen for three months.