Blonde Bolognese

Cook time 50 minutes
Servings 4-6


20g butter

1 tbsp extra virgin olive oil

1 onion, halved

1 carrot, thirds

1 stick celery, cut into thirds

3 garlic cloves, bruised

50g pancetta or speck, chopped

4 sage sprigs

Pinch chilli flakes

1 wide strip of lemon peel

500g pork mince

500g beef or veal mince

1 tsp tomato paste

1 cup white wine

1 cup of milk

2 cups chicken stock

Parmesan to serve

400g large tubular pasta

Salt & pepper

Blonde Bolognese


Place the onion, carrot, celery, garlic and speck into a food processor and chop until fine.

Heat oil and butter in the pressure cooker over medium to high heat. Add the speck and vegetable mixture and cook, stirring regularly for 4-5 minutes to soften without colouring. Add the meat and cook for 5 minutes or until it changes colour. Add the tomato paste, sage, chilli and lemon peel and stir through, then season with salt and pepper. Deglaze with wine and cook off for a few minutes before adding the milk and stock. Bring to the boil.

Place the pressure cooker lid on, lock and cook on high until it comes to pressure. Turn down to medium-low heat and cook for 35minutes. If cooking in a heavy-based pot, cook on low with the lid on for 1½ hours.

Cook pasta in rapidly boiling water until al dente.

Using a slotted spoon add the pasta to the sauce, allowing some of the pasta water to go into meat sauce. Toss to coat then add a few generous handfuls of parmesan and toss again before serving.