Better Bolognese

Simple, high in fiber and totally budget-friendly!

Ingredients
2 carrots, peeled and finely diced
3 sticks celery, finely diced
1 onion, peeled and finely diced
500g beef mince
3 cloves garlic, minced
1 glass red wine
¼ tsp freshly grated nutmeg
1 tin lentils (or ½ cup dry rinsed brown lentils + half cup water)
2 tins tomatoes
½ tin water
Parmesan, for serving
Olive oil, as needed
Salt and pepper, to taste

Instructions
Peel and finely dice 2 carrots, 3 sticks of celery, and 1 onion. Drizzle olive oil into your pressure cooker and select the sauté function on medium-high heat.

Add the diced vegetables and cook until they begin to soften.

Add 500g beef mince to the pressure cooker and continue cooking, stirring occasionally, until the mince is browned along with the softened veggies.

Grate in 3 cloves of garlic and cook for another minute to remove the raw garlic taste. Then, pour in 1 glass of red wine and let it simmer for a minute to reduce slightly.

Grate ¼ tsp nutmeg into the mixture and stir.

Rinse and drain 1 tin of lentils (or add ½ cup rinsed brown lentils + ¾ cup water).

Place the lentils on top of the beef and veggies.

Pour in 2 tins of tomatoes, followed by ½ tin of water to rinse out the tomato cans. Do not stir the mixture, as the tomatoes may burn if they are at the bottom of the pot.

Cancel the sauté setting, secure the pressure cooker lid, and set to pressure cook for 18 minutes.

After cooking, release the pressure and stir everything together. At this point you can reduce the sauce on saute to your desired consistency if you prefer it a little thicker

Season with salt and pepper to taste.

Serve with your favorite pasta, like spaghetti, and finish with a generous dusting of Parmesan.