Tomato Pasta Sauce; Bolognaise Sauce - AEG precision EPC 6000 Owner's Handbook Manual

TOMATO PASTA SAUCE

Recipe by Silwood School of Cookery
Serves 4
1 onion, chopped
2 stalks celery, chopped
30ml oil, for frying
1 clove garlic, crushed
5ml peri-peri or freshly chopped
chilli (optional)
1kg rosy ripe tomatoes, peeled (or
2 x 400g tins whole peeled
tomatoes)
450ml chicken, vegetable or light fish
stock
30ml tomato paste
salt, pepper and sugar, to taste
1 Select Sauté and sauté the onion and
celery in a little oil. When soft, add garlic
and peri-peri and sauté for 1 minute.
2 Add chopped tomatoes with their juices,
stock and tomato paste. Select High
Pressure and set the timer for 10 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
3 Season with salt, pepper and sugar.
Serve with pasta
Variations
Prawn and chorizo
100g chorizo sausage, sliced
oil for frying
26-30 prawns, peeled and de-veined
parsley, chopped
1 Select Sauté and sauté the chorizo in a
little oil until light golden, set aside. Sauté
the prawns in a little more oil until just
cooked, season with salt and pepper.
2 Add prawns and chorizo to the tomato
sauce, sprinkle with parsley just before
serving.
Bacon
250g streaky bacon
1 Select Sauté and sauté the bacon until
crisp, chop roughly and add to the tomato
sauce just before serving.

BOLOGNAISE SAUCE

Recipe by Silwood School of Cookery
Serves 3 - 4
30ml butter or oil for frying
1 onion, finely chopped
1 clove garlic, crushed
500g minced beef
1 tin Italian tomatoes, chopped
30ml tomato paste
30ml parsley and thyme, chopped
pinch nutmeg
250ml water or beef stock
1 carrot, finely chopped
1 stalk celery, finely chopped
salt and black pepper, to taste
chutney to taste
1. Select Sauté and sauté the onion in the
butter until translucent. Add the garlic and
the meat and sauté until the meat is well
browned.
2. Add the chopped tomatoes with all the
juice and the tomato paste, the
water/stock, herbs and nutmeg. Select
High Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse.
3. Add the carrot and celery. Select High
Pressure and set the timer for 15 minutes.
When audible beep sounds, use Quick
Pressure Release to release pressure.
When the float valve drops, turn the
pressure cooker off. Remove the lid
carefully, tilting away from you to allow
steam to disperse.
4. Select Sauté and simmer to evaporate
off any extra liquid. Season well, adding
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