This recipe does not deserve to be tagged spaghetti bolognase. Most of us probably bastardise it all the time. It is a favourite in the house. Lately I have been making it in the pressure cooker and have halved the time…..for cooking that is…. and doubled to the time for relaxing. Win Win.

Ingredients

2 tbsp olive oil
1 onion medium – chopped
3 cloves of garlic medium – crushed
1 long red chilli – de-seeded and chopped
3 bay leaves
500g minced meat – pork/veal mix
100ml red wine (a good splash)
1 tin diced tomatoes
4 tbsp tomato paste
2 tbsp balsamic vinegar (a good splash)
2 tbsp tomato sauce (a good squeeze)
2 tsp garlic powder
2 tsp onion powder
2 tsp ground ginger
1 tsp cumin
1 tsp thyme leaves
2 tsp cracked pepper
2 tbsp smoked paprika
2 tbsp beef stock
1 cup water (only if not using pressure cooker)
200g sliced mushrooms
1 stick celery (250mm)
100g greens – chopped
100g capsicum – sliced
Favourite pasta
Parmesan

Instructions

Pressure Cooker

Using the saute setting heat up the oil
Saute the onions, garlic, chilli and bay leaves till translucent
Add the spice and stock mix, stir and cook for a few minutes
Add the mince, with a wooden spoon break up the mince to small crumbles
Saute, stiring till browned
Add the red wine and let cook for 2 mins
Add the tomatoes, puree, balsamic, tomato sauce and stir
Add the mushrooms and celery, stir
Change the setting to pressure cook, for 40 mins, at high
Have a glass of wine and sit a spell.

When the pressure cooker is ready, open it, taste it to check for flavour and add the capsicum and greens. Close back up. If you feel it is too wet, set the pressure cooker back to saute and low, cook for a short time with the lid open.
Put the water on to boil for the pasta.

Conventional

This method is going to take longer, but you have the advantage of tasting along the way.

Heat a cast iron pot or similar on high
Saute the onion, garlic, chilli and bay leaves, till the onions are translucent
Add the spice and stock mix, stir and cook for a few minutes
Add the mince, with a wooden spoon break up the mince to small crumbles
Saute, stiring till browned
Add the red wine and let cook for 2 mins
Add the tomatoes, puree, balsamic, tomato sauce, water and stir
Add the mushrooms and celery, stir
Turn down the heat to a simmer with the lid on. Cook for about 1 1/2 to 2 hours.

Have a glass of wine or 2 or 3.

Stir and check occasionally, taste it to check for flavour, when you feel it is nearly ready, add the capsicum and greens. Replace the lid. If you feel it is too wet, leave the lid off for a while.
Put the water on to boil for the pasta.

To Serve

Serve the pasta with the sauce on top with grated Parmesan.

Storage

After the sauce is cool, portion out into snack size zip-lock bags. Place in freezer.