Spaghetti bolognaise is the first dish my mum taught me to make from scratch when I first moved out of home, so it’s one of the few dishes that I can do without a recipe and know how to adjust. Normally it’s on the stove but with the addition of two expensive appliances in my kitchen this year, and with two hungry kids needing some dinner I thought I’d try my hand in some shortcuts “just to see” if it was faster. Normally I would cut the veggies by hand but I’ve found my 3 year old is very good a picking them out of her food, so I thought I would try blending the veggies this time.
4 knobs of garlic (I actually didn’t have this but it would have added a LOT more flavour)
2 cans of tomatoes
1 can of tomato paste
2 Tbsp virgin cold pressed coconut oil (or your preferred cooking oil)
500g beef mince
500g penne pasta (or any other type of pasta)
1 Tbsp oregano
1 Tbsp basil
1 Tbsp parsley
1 Tbsp of sugar
Vitamix – or any blender/food processor
Instant pot/pressure cooker
- Wash and cut ends off veggies and pop them straight into the Vitamix
- Add 2 cans of organic tomatoes, 1 can of organic tomato paste
- Blend on speed 1 for 10 seconds using the tamper, turn up to speed 3 and pulse to desired consistency. [optional: add a little more water and then turn up to speed 10 for 6 min and use it to heat up the sauce]
- Salt and pepper the mince
- Turn on the pressure cooker to the stir fry setting and add the coconut oil before it heats up
- Stir fry the mince for 5-10min or until mostly browned.
- Add the blended sauce and stir through
- Add herbs of your choice – I used oregano, basil and parsley. Note: the quantities are approximate, you can adjust this to taste.
- Fill the Vitamix jug half way with water (approx 4 cups) and pour it in the used tomato tins swirl then pour it back in the jug. Pour the resulting tomato juice into the pressure cooker pot.
- Add 500g pasta and stir, ensuring the sauce covers the pasta.
Put the lid on the pressure cooker and set to high pressure for 13 min for al dente (for a lower glycaemic index) or 15min for softer pasta.
Serves approx. 8 people
Total preparation time: 10-15min
Cooking time: 13min
Total time from fridge to plate: 25-30min
I stopped the cooker after 13 min and let the steam out and the pasta turned out to be al dente. However, if you prefer a softer pasta, you can try it for 15-20min instead.
For my first attempt I left out the sugar, so it was a little sour.
Was it faster? Possibly.
Was it easier? Definitely.
Would I do it again? Definitely.
What are your super quick go to recipes? If you have any great time-saving tips in the kitchen then I’d love to hear about it. Please leave a comment below.