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41
PAGE HEADER.....
SPAGHETTI WITH QUICK
BOLOGNAISE SAUCE
Serves 6 to 8
INGREDIENTS
2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, crushed
1.75lb beef or pork mince
2 x 16oz cans chopped tomatoes
2 tablespoons tomato paste
1 teaspoons dried basil
1 teaspoons dried oregano
2 teaspoons sugar (optional)
1 cup (250ml) water
Salt and pepper to taste
2lbs spaghetti
Parmesan cheese for topping
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating
before cooking.
4. Add olive oil to removable cooking
bowl heat for 20 seconds; add onion
and garlic, cook for 2–3 minutes. Add
meat, breaking up and browning for 5–8
minutes. Add tomatoes, tomato paste,
basil, oregano, sugar, water, salt and
pepper. Stir well to combine ingredients.
Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 35 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
8. Press START/CANCEL button.
9. Once timer is 0 and 5 beeps sound,
release PRESSURE.
10. Open lid. Season to taste with salt
and pepper.
11. Meanwhile bring a large saucepan of
salted boiling water, cook pasta for
about 6–8 minutes or until tender.
Drain well. Mix sauce through spaghetti
and serve immediately topped with
Parmesan cheese.
PRESSURE COOK RECIPES - BEEF
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