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This recipe is created by Justine Schofield for Tefal in partnership with Everyday Gourmet. #TefalxEDG2021
Pre-heat the pressure cooker on searing mode and add oil. Season the pork ribs and sausages with salt and pepper and seal on each side until golden brown. Remove and add the beef mince, onion, carrot, celery and cook for 5–8 minutes until very soft, stirring regularly. Add the garlic, fennel seeds, bay leaves, tomato paste and stir through. Add the wine and bring to the boil then return the meat and any juices left on the plate and basil, followed by the tomatoes. Fill the empty can with water and pour in. Season with salt and pepper and bring to the boil.
Lock the lid and cook under pressure for 45 minutes. Alternatively, if cooking in a casserole pan, cover with a lid and cook for 1 hour 30 minutes or until the pork falls off bone easily. Discard the bay leaf.
Bring a pot of salted water to a boil and cook pasta until al dente.
Once cooked, release the steam from the pressure cooker. Use a slotted spoon to remove meat and plate on a platter. Toss the cooked and drained pasta in the remaining sauce. Serve pasta with parmesan as a first course, followed by meat served with butter lettuce leaves as a second course.