- TM 31
Ingredients
Bolognaise Sauce
- 1 onion, quartered
- 1 clove garlic
- 1 carrot, roughly chopped
- 80 grams Celery
- 50 grams pancetta (bacon)
- 30 grams oil
- 400 grams Beef, minced in tm31
- 50 grams red wine
- 350 grams tomato, puree
- 2 tablespoons tomato paste
- salt and pepper to taste
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place meat into the mixing bowl and mince on closed lid / pulse using the turbo button, never over process, set aside.
Place onion, garlic, carrot, celery and bacon into the mixing bowl chop 5 sec/speed 5-6 add oil and saute 3 min/100c/speed 1
Add meat and cook 5 min/100c/reverse/speed soft, then add red and wine and cook 5 min/100c/reverse/speed soft.
Add remaining ingredients and cook 15 min/100c/reverse/speed soft, leave the MC in lid in a inclined position to prevent sauce 'spitting.
Bolognaise Sauce
Tip
By mincing your own meat in the TM31 you will get a better texture in your overall sauce. You can use pre-minced beef, however the result will be a finer / thiner sauce. You may prefer to use this thiner sauce in your lasagne.
When making lasagne you may wish to add more tomato puree to the sauce otherwise your lasagne can dry out from the pasta absorbing the liquid. This will occur more with dry pasta compared to fresh pasta.
Some changes that you can make to this sauce: add some oragano, basil or thyme, and you can also use crushed tinned tomatoes over tomato puree
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What is speed soft?
This is a lovely recipe! Thank you
Can you advise what would be the largest quantity of meat you could use in the thermomix?I usually like to cook
for a couple of meals.
Thank you!! Turned out great.....
I have converted an age-old favourite recipe that I have always had tremendous success with and it worked magnificently. Bolognaise Sauce: didn't use carrot, celery or pancetta or red wine but added 125g mushrooms, fresh rosemary (1/4 t) 1t salt, 1/2 t sugar,1/4 t basil. Step 4 I cooked twice as long for the embedded flavour, let cool a little and then layered lasagne sheets with meat mix, lasagne sheet, cheese sauce, lasagne sheet and then again all of them. Looked great, cut great and even better it tasted fabulous. So much quicker than my old way.
Sandie of Mornington Victoria
This was really good! We loved it! I'll definitely be making it again.
Made this Saturday night it was great, I will definately mince my own meat next time as I found the meat I had was minced to fine other than that the flavours were lovely. Thanks
Rosalie
I use casserole beef or chuck or blade steak. something with not too much fat as the fat gets a bit stringy. if this happens just pull it off from around the blade. I prefer to mince my meat when partially frozen. i use a combination of forward and reverse until i get a good consitency. About speed 7 or 8 usually. or you can use the turbo button a few times.
I use casserole beef or chck or blade steak. something with not too much fat as the fat gets a bit stringy. if this happens just pull it off from around the blade. I prefer to mince my meat when partially frozen. i use a combination of forward and reverse until i get a good consitency. About speed 7 or 8 usually. or you can use the turbo button a few times.
This is dinner tomorrow night, sounds great. can't wait. Thankyou.
Rosalie
Are you sure to delete this comment ?