4.2 oz olive oil (120g)
2 cloves garlic
2 sticks celery
1 lb beef mince (500g)
1 cup Red wine
1 small handful Fresh Basil
7 oz peas (200g)
14 oz Passata OR Tomato (400g)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper( optional and to taste)
1 dash of Lea & Perrins ( optional and to taste)
12.3oz macaroni pasta (350g)
1 eggplant sliced and diced
2 tablespoons soft butter
1 oz breadcrumbs (30g)
1.7 oz Parmesan or other cheese (50g)
2 oz streaky bacon (we used spec)
- Cut the bacon into small pieces (we used spec) which is a chunky smoked bacon
- Slice the eggplant - so large round slices about ¼ inch thick that you are going to place in the bottom of your tin you are going to cook the dish in (we checked the size by placing them in the tin). The rest of the eggplant diced into small cubes.
- Take the sliced eggplant and cook to brown both sides in oil - can be done in the instant pot - or we used a separate pan. (also cook the diced eggplant after this) - see both aside to cool.
- While you are doing this also boil some water and cook the pasta to a hard al dente - that is not quite cooked - still very firm
- Cut and prepare the vegetables - because there were a few we used a food processor on pulse to make it quicker. (carrot, celery, onion - do each one separately)
- Turn on the Instant pot to Saute - hot - and while it is warming up fold some parchment paper into a triangle and measure the size of the cooking tin and cut to size - test by placing it in (see the video)
- Get a brush and some soft butter and grease the cooking tin. Place in the parchment paper and then grease the top of it also. Sprinkle some of the breadcrumbs (keep about ⅓ back for when the cooking is finished for topping)
- Now when the instant pot is hot add the oil and half of the butter and begin cooking the vegetables - stirring well. After about 3-4 minutes add the bacon. Give it a stir and then add the mince - breaking the mince apart and stir well again. After about 1-2 minutes add the tomato paste - followed by the red wine, and the passata. Also, add the salt and pepper to season - and optionally we added a good pinch of cayenne pepper. Not so much as to make it hot- but in dishes like this by adding a small amount you will find that it brings out the flavor of the other ingredients. Next, add the chopped basil and mix in.
- Put on the Instant Pot lid and cook on high pressure for 10 minutes, with quick release.
- While this is cooking - place the cooked eggplant circles into the cooking tin.
- After the cooking do not forget to taste the tomato mince base - often with tomato sauce and paste the taste is quite acidic - and to offset this add a little brown sugar. We also felt that to enhance the flavor - we added a dash of Lea & Perrins sauce.
- By now your past has cooled down and put it in a bowl - and add in the diced eggplant that has been also sauteed. Next, add in the peas and mix all together. Now add some of the cooked tomato mince and mix. Then add in ¾ of your cheese and some more of the cooked meat and sauce. Mix all together.
- The next step is to add the mix to the cooking tin, with the eggplant circles on the bottom. Add it slowly and fill the tin to around ⅞ full.
- Then cover this with aluminum foil and lower it into the instant pot bowl (put in the trivet). Add water to 50 percent height of the cooking tin and cook for 20 minutes in high pressure and 10-minute natural release.
- After cooking in the instant pot - sprinkle the remaining breadcrumbs followed by the cheese and broil in the oven for about 5 minutes just to brown the top - This is optional, but it does make it look nice.
- After this carefully take out and garnish with some greens and you have a great new way to serve a pasta dish.
- Calories: 434