Serves: 6-8 Time: 1 hour


  • ¼ cup olive oil

  • 800g pork scotch fillet, cut in four

  • 800g beef chuck steak, cut in four

  • 1 onion, finely diced

  • 3 cloves garlic

  • 1 bay leaf

  • 1/3 cup white wine

  • 700ml tomato puree

  • Salt and pepper

  • 500g San Remo penne pasta

  • Finely grated parmesan cheese, garnish


  • 1.

    Heat half the oil in the bottom of the pressure cooker. Seal the meat on each side, ensuring it is golden brown all over. Remove from the pot and set aside. In the same pan add the onions and garlic and cook until soft and translucent. Return the meat back to the cooker and season with salt and pepper. Add the bay leaf and white wine and bring to the boil. Now add the tomato puree. Bring to the boil again and place the lid on. Lock the pressure cooker lid and bring to high pressure. Now turn the heat down and cook for 35-40 minutes. Once cooked, separate the meat from the sauce. Shred and place back in the sauce. Serve with cooked pasta and garnish with parmesan.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 391kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 11g
  • Carbohydrate 23g
  • Sugar 2g
  • Sodium 377mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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