Put the pressure cooker on a high heat with 2 tablespoons of olive oil, the mince and chopped mixed veg, and crumble in the porcini, if using, stirring regularly. Pick and finely chop the rosemary, peel and finely chop the garlic, and stir into the pan with the tomato purée, wine, lentils, juice and all, along with ½ a tin’s worth of water and a pinch of sea salt and black pepper. Clamp the lid on and, as soon as the steam starts to release, cook for 10 minutes on medium.

Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Release the steam from the pressure cooker and, once ready, carefully remove the lid. Mash the Bolognese with a potato masher, loosening with a splash of reserved cooking water, if needed, then season to perfection and toss with the drained pasta. Pour on to a platter, finely grate over the Parmesan, and drizzle with a little extra virgin olive oil to finish, if you like.