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Beef Bolognese Pasta
Ground beef, grated carrot and a garlic clove build the base of this bolognese sauce, which simmers under a lid until deeply flavoured. Cooking the pasta covered with the pressure valve closed shortens the boiling time, and the Colander drains it in one go.
- Total time
- 50 min
- Prep
- 15 min
- Cook
- 35 min
Ingredients
Method
Chop the onion and leek, then sweat them in the Tupperware pot with a little oil until translucent; add the garlic and grated carrot.
Cook for a few minutes, then add the ground beef, stirring constantly with a long spatula until it is sealed. Once cooked, stir in the tomato purée and let it fry uncovered for 8 minutes.
Add the stock, basil, bay leaves, salt and pepper. Fit the lid with the valve open; once steam appears, close the valve, lower the heat as far as it goes, and simmer for 20 to 30 minutes.
Meanwhile, cover the pasta with water and salt in a second Tupperware pot, lid on and valve open; once steam shows, close the valve, lower the heat and cook for 10 minutes. Stir in a teaspoon of oil and let it rest 5 minutes before draining through the Tupperware colander.
Return the drained pasta to the pot with the remaining oil and the butter, toss to coat and dust with garlic powder.
Serve a portion of pasta per plate, spoon the meat sauce over the top and finish with grated parmesan.
