INSTANT POT SPAGHETTI BOLOGNESE
Lockdown day#328🇿🇦 4 minutes! Everything at the same time!
- 300 g venison mince
- 1 large onion, chopped
- 300 g spaghetti
- 1 tin chopped tomatoes
- 1 cup grated Cheddar cheese
- 15 ml dried Italian herbs
- oil for frying
Sauté the onions and mince for a few minutes in a bit of oil in the inner pot of the Instant Pot. Break the spaghetti lengths into three and scatter over the meat. Pour the tin of chopped tomatoes over and add two more tin measures of water over the spaghetti. DO NOT BE TEMPTED TO STIR. Sprinkle the dried herbs over.
Put the Instant Pot lid in place with vent in closed position.
Set to medium pressure for 4 minutes.
Allow the steam to escape naturally for about 15 minutes. The reason for this is because if you open the steam vent to allow the pressure to escape quickly, you will end up with the sticky foam from the cooked pasta all over the lid of your pot.
Putting a kitchen towel over the vent gently open and allow the rest of the steam to escape.
Open the lid and stir through the cheese and serve.
Recipe and photo: Elsabie Templeton
