Cheesy beef pasta cooked in a pressure multicooker with bold, familiar flavours, finished with quick pickled red onions for a fun, easy family dinner.
You will need:
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1kg beef mince
- 4 garlic cloves, crushed
- 2 tsp onion powder
- 1 tbs paprika
- 1 tbs hot sauce or tabasco
- 1 tbs Dijon mustard
- 2 cups tomato passata
- Sea salt and freshly cracked pepper, to season
- 2 cups milk
- 5 cups vegetable stock
- 8 cups (700g) dried spiral pasta
- 2 cups cheddar cheese, grated
Red Pickled Onions
- 2 red onions, finely chopped
- ⅓ cup (80mls) red wine vinegar
- ⅓ cup (80mls) olive oil
- 1 tsp sugar
- ½ tsp salt
- 2 tsp Dijon mustard
*Serve with pickled gherkins and extra grated cheese.
Let's make it:
Step 1:
Press BROWN, then press START/STOP. Add the olive oil to the cooking pot. When hot, add the onions and cook for about 2 minutes, stirring frequently.
Step 2:
Add the beef and garlic and cook for 2 minutes, stirring occasionally.
Step 3:
Add the remaining ingredients and mix well. Press START/STOP.
Step 4:
Secure the lid ensuring the steam release dial is in the ‘seal’ (closed) position. Press MANUAL PRESSURE and adjust the time to 4 minutes. Press START/STOP.
Step 5:
While the pasta is cooking, prepare the pickled red onions (this can also be done ahead of time), by combining all the ingredients in a bowl.
Step 6:
Once the cooking process is complete, release the pressure. Add the cheese and mix through.
Step 7:
Serve the pasta in bowls and top with sliced gherkins, pickled onions and grated cheese.
