It’s time for another one from the archives, this time from a recipe book that accompanied the Tower Pressure Cooker sold throughout the late-90s. This week’s Retro Recipe Revival
sees us getting super-healthy and bringing you a vegetarian Bolognese sauce that can be used in lasagne, shepherds pies or just with pasta – it’s Lentil Ragout.
Tower 5.5 Litre Aluminium Pressure Cooker
Total time to table:
Total Cost Per Serving:
Suitable for Vegetarians?
- x3 carrots (finely chopped)
- x3 celery sticks (finely chopped)
- x3 garlic cloves (crushed)
- x2 onions (finely chopped)
- x2 400g cans chopped tomatoes
- 500g bag dried red lentils
- x3 tbsp olive oil
- x2 tbsp tomato purée
- x2 tsp dried oregano and thyme
- x3 bay leaves
- x1l vegetable stock
- 500g spaghetti (plus grated Parmesan to serve)
- Chop the onions, carrot and celery and then crush the garlic – the Tower Salad Master comes in very handy here.
- Heat the oil in the pressure cooker over a gentle heat and then add the above mentioned ingredients. Cook for around 15-20 minutes until the veg has softened.
- Next, stir in the lentils, chopped tomatoes, tomato purée, herbs and stock then close the lid and bring up to full pressure and cook for 15 minutes.
- Reduce the pressure slowly using the natural release method and check if the lentils are tender. If they are, then the sauce is ready. If not, splash a little water into the pot to loose and cook for an extra 2-3 minutes.
- Cook the pasta in a separate saucepan, making sure to keep the ragout warm over a low heat.
Divide the pasta equally amongst 4 serving bowls, spoon over a generous dollop of the ragout, grate some Parmesan over the lot and tuck in!
If this recipe or others from the Retro Recipe Revival
series have got you itching to get in the kitchen then head over to our Pressure Cookers
and Food Preparation
pages as we’ve all sorts of useful appliances (in addition to those mentioned here) that can help you make this culinary creation and more. You also might want to check out our recent Halloween Party Food
and Explosive Food for Bonfire Night
features for some foodie inspiration for the upcoming holidays!
28 October 2015