Blonde Bolognese

• 20g butter
• 1 tbsp extra virgin olive oil
• 1 onion, halved
• 1 carrot, thirds
• 1 stick celery, cut into thirds
• 3 garlic cloves, bruised
• 50g pancetta or speck, chopped
• 4 sage sprigs
• Pinch chilli flakes
• 1 wide strip of lemon peel
• 500g each of pork mince
• 500g beef or veal mince
• 1 tsp tomato paste
• 1 cup white wine
• 1 cup milk
• 2 cups chicken stock
• Parmesan to serve
• 400g large tubular pasta
• Salt & pepper

#weeknightdinner #everydaygourmet #entertaining #pressurecooker

This recipe is created in partnership with Everyday Gourmet.

1. Place the onion, carrot, celery, garlic and speck into a food processor and chop until fine. 2. Heat oil and butter in the pressure cooker over a medium to high heat. Add the speck and vegetable mixture and cook, stirring regularly for 4-5 minutes to soften without colouring. Add the meat and cook for 5 minutes or until it changes colour. Add the tomato paste, sage, chilli and lemon peel and stir through, then season with salt and pepper. Deglaze with wine and cook off for a few minutes before adding the milk and stock. Bring to the boil. 3. Place the pressure cooker lid on, lock and cook on high until it comes to pressure. Turn down to a medium low heat and cook for 35minutes. If cooking in a heavy based pot, cook on low with the lid on for 1 1/2 hours. 4. Cook pasta in rapidly boiling water until al dente. 5. Using a slotted spoon add the pasta to the sauce, allowing some of the pasta water to go into meat sauce. Toss to coat then add a few generous handfuls of parmesan and toss again before serving.