Ingredients
1 kg beef, minced
800 g tin crushed tomatoes
2 onions, finely diced
120 ml beef stock
4 garlic cloves, crushed
8 tbsps tomato paste
2 tbsps Italian dried herbs
2 tbsps olive oil
1 tbsp balsamic vinegar
1 tsp salt
1/2 tsp ground black pepper
Method
A 6-litre pressure cooker can handle two batches of the sauce
To reduce runniness, simmer for 10 minutes without the lid after cooking
Heat oil in the pressure cooker.
Add the beef mince and cook until brown.
Add garlic and onions. Sauté for 5 minutes uncovered.
Add tomatoes, herbs, salt, pepper and balsamic vinegar.
Put the lid on, then allow to boil. Bring to pressure.
Once at full pressure, lower heat and let stabilise.
Cook for 25 minutes.
Cool down using the Natural Release Method.