MINI RIGATONI BOLOGNESE

5 MINUTE COOK TIME

Ingredients:

• 2 tbsp. olive oil
• 500g beef mince
• 1 medium onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 medium carrot, peeled and finely chopped
• 3/4 cup dry red wine
• 2 cups crushed canned tomatoes
• 1 beef stock cube dissolved in 3/4 cup of water
• Pinch of cayenne pepper
• 6 tbsp. finely grated Parmigiano-Reggiano
• 500g mini rigatoni pasta
• Sea salt & freshly ground black pepper to taste

Instructions:

1. Prepare the Pressure Cooker:

   • Place the inner pot in the Power Pressure Cooker XL.
   • Add the olive oil to the inner pot.
   • Press the RICE/RISOTTO button.
   • Place the beef mince in the pot, stirring occasionally while cooking.

2. Cook the Aromatics:

   • After 5 minutes, add the onion, garlic, and carrots.
   • Cook until the time is up.

3. Add Remaining Ingredients:

   • Add all the remaining ingredients except the Parmigiano-Reggiano.

4. Cook the Bolognese:

   • Place the lid on the Power Pressure Cooker XL, lock the lid, and switch the pressure release valve to Closed.
   • Press the CANCEL button.
   • Press the BEANS/LENTILS button and set the time to 5 minutes.

5. Final Steps:

   • Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.
   • Switch the pressure release valve to Open.
   • When the steam is completely released, remove the lid.

6. Serve & Enjoy:

   • Serve with Parmigiano-Reggiano sprinkled on top.