Ingredients
Bolognaise Sauce
- 250 grams minced lamb
- 125 grams minced pork
- 125 grams minced veal
- 1 onion (large)
- 2 cloves garlic fresh
- 1 tablespoon oregano, fresh
- 1 tablespoon thyme leaves, fresh
- 1 tablespoon rosemary leaves
- 1 bay leaf
- 50 grams olive oil
- 2 cinnamon sticks
- 1 tablespoon Stock Concentrate, (Thermomix Recipe)
- 1 can tomato's chopped
- 700 grams tomato passata
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 120 grams water
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I'm cooking this todayRecipe's preparation
Place onion, garlic, oregano, thyme & rosemary into TM bowl and chop for 5 seconds on speed 7.
Add oil, minced lamb, pork, veal, bay leaf, salt, cinnamon, stock and cook for 10 minutes at 100c on Reverse + speed 1, placing basket instead of MC onto TM bowl lid.
Add remaing ingredients and cook for 20 minutes at 100c on Reverse + speed 1-2, placing basket instead of MC onto TM bowl lid.
Serve on a bed of cooked pasta.
Bolognaise Sauce
Thermomix Model
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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
this recipe is a big hit with the kids & husband. I add veggies to it too and no one knows! I also leave out the water and Passata. Have made it about 6 times now and I love it. I love the cinnamon in it but I just add a small teaspoon.
The most delicious Bolognaise recipe! After reading other reviews, I excluded the passata and the water and the result was delish. Everyone in our family went back for seconds.
I used lamb mince and omitted the water as commented by others. The sauce is awesome and my hubby said it's the best he had. Thank you Cheryl for this beautiful recipe and it's very easy to make
Only had lamb mince and omitted the water altogether, very nice flavours for such a simple ingredient list.
this is more a note to myself for next time, lamb mince is def better than beef on its own, def do not add any water, and watch the cinnamon because it can be overpowering; if no quills avail use 1/2 tspn ground. Didn't add passata sometimes, just doubled the Tom paste instead.
This sauce can also be used when making Greek Moussaka.
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