Stock up the freezer with this comforting pasta sauce. It will keep frozen for up to three months, so it’s great to have on hand for busy weeks
Prep:20 mins
Serves 8
2 tbsp olive oil2 onions, finely diced2 celery sticks, finely diced2 carrots, finely diced3 garlic cloves, crushed or finely grated300g mushrooms, sliced or quartered1 tbsp mixed herbs2 bay leaves800g beef mince3 tbsp tomato purée2 x 400g cans chopped tomatoes175ml red wine (optional)150ml beef stockcooked spaghetti, grated parmesan and basil leaves, to serve
STEP 1Heat 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.STEP 2Stir 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.STEP 3Release the pressure, then serve with spaghetti, sprinkled with parmesan and basil leaves, if you like. Once cooled, will keep chilled for three days or frozen for three months.
