Bolognaise Sauce; Spiced Butternut Squash Soup - John Lewis Pressure Cooker Instruction Manual

Recipes - 1 Bolognaise Sauce An amazing, rich, and beautiful meat-based sauce, originating from
Bologna, Italy.
- Serves: 4
- Prep time: 20 mins
- Cook time: 35 mins.
What you need
- 50ml olive oil
- 300g beef mince
- 100g sausage meat or pork mince
- 1 small onion, finely diced
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 2 thyme sprigs
- 1 pinch of Herbs de Provence or dried mixed herbs
- 3 fresh tomatoes, seeds removed, finely chopped
- 1 glass of red wine
- 250ml passata
- salt to taste
How to cook
1 Turn your pot to the PO5 'Sauté' setting.
2 Add the olive oil and allow to heat.
3 Add the beef and pork, and stir frequently. Cook until all mince is
evenly and well browned.
4 Add the wine, and reduce completely.
5 When the wine is reduced, add the vegetables and herbs, and cook
until the onions have softened and the vegetables are cooked.
6 Add the passata and close the lid; turn your pot to P01 'Meat' .
7 When cooking has finished, adjust the seasoning to your taste.
8 Serve with pasta: spaghetti is best.
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2 Spiced Butternut Squash Soup

A spiced and warming soup, great for when it' s cold outside!
- Serves: 8-10
- Prep time: 15 mins
- Cook time: 35 mins.
What you need
- 1 butternut squash, peeled, chunked
- 1 small onion, diced
- 3 garlic cloves, minced
- 75g ginger, fresh, minced
- 1 tsp allspice
- 1 tsp mixed spice
- 500ml vegetable stock, enough to completely cover the squash
- 250ml sour cream
- Salt to taste
How to cook
1 Turn your pot to P05 'Sauté' and cook the onions until soft.
2 Add the garlic, ginger and spices.
3 Cook for two more minutes.
4 Add the squash and onions, and cook for 1-2 minutes.
5 Add the vegetable stock.
6 Place the lid on your pot and set it to P12 'Soup' .
7 When the cycle is finished, 'natural release' the lid.
8 Blend the soup with the sour cream using a hand blender.
9 Add salt to taste.
Serving suggestion
- Scatter crispy sage leaves and toasted pumpkin seeds on the top
of the soup, and serve with a warm seeded roll for a perfect
autumn lunch.
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