A firm family favourite of bolognaise made easy with the multi cooker.

  • 4 sticks Celery, sliced
  • 2 Onions, diced
  • 3 Sage leaves
  • 2 sprigs Rosemary
  • 500g Lean Beef Mince
  • 2 tbsp. Tomato Puree
  • 3 Garlic Cloves - minced
  • 1 Tin Chopped Tomatoes
  • 2 Large Beef Tomatoes, chopped
  • 2 tbsp. Olive Oil
  • 400ml Beef Stock
  • A good slug of Liquid Seasoning (or Worcestershire Sauce)
  • 200ml Red Wine (you can just add additional stock)
  • Good Pinch Salt & Pepper


  1. Firstly turn on your Russell Hobbs Multi Cooker and choose the steam programme
  2. Place the oil in the bowl and add the mince with a twist of salt and pepper
  3. Brown the meat then add the celery, onions, garlic, rosemary and sage
  4. When the onions begin to soften, add the tinned and fresh tomatoes with a good slug of liquid seasoning (Worcestershire sauce)
  5. Then select the Stew programme and add the stock and wine
  6. Close the lid and leave for 1 hour. If it looks a little dry add a little water and check the seasoning
  7. Serve with Spaghetti and a crisp salad!

Top Tips: Mushrooms are a good addition to the recipe. If you want to make this into a chilli, just add a teaspoon of chilli powder after meat has been browned.