Vegetable-Loaded Tomato Beef Bolognese with Mixed Frozen Veg

1.Set your Instant Pot to 'Sauté' mode and heat the olive oil until shimmering.

2.Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft.

3.Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to prevent burning.

4.Add the beef mince to the pot, breaking it up with a wooden spoon. Cook until browned evenly, about 6-8 minutes. Drain excess fat if necessary.

5.Add the finely chopped mushrooms and thawed mixed frozen vegetables to the beef mixture. Stir well and cook for 5 minutes until the vegetables start to soften.

6.Stir in the black beans in chili sauce, mixing thoroughly to combine their flavor into the sauce.

7.Pour in the tomato passata and beef broth (or water). Add dried oregano, dried basil, crushed red pepper flakes (if using), salt, and freshly ground black pepper to taste. Stir everything together.

8.Secure the Instant Pot lid and set the valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' mode and set the timer for 15 minutes to allow flavors to meld and sauce to thicken.

9.When cooking is complete, carefully perform a quick release by turning the valve to 'Venting' to release steam.

10.Open the lid and stir the sauce. Taste and adjust seasoning if necessary. If the sauce is too thin, switch back to 'Sauté' mode and simmer uncovered for 5-10 minutes until desired thickness is reached.

11.Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain well.

12.Serve the hot pasta topped generously with the vegetable-loaded tomato beef Bolognese sauce.

13.Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an authentic Italian finish.