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Chunky Thermomix Bolognese
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Chunky Thermomix Bolognese
The Skinnymixers-inspired trick for a bolognese with visible chunks of beef instead of mince slurry, cook the mince in the simmering basket while the sauce develops in the bowl below.
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Essentials
Ingredients
- 1 brown onion, halved
- 3 garlic cloves
- 1 carrot, cut in 3 cm pieces
- 1 celery stalk, cut in 3 cm pieces
- 30 g olive oil
- 700 g beef mince
- 400 g tinned crushed tomatoes
- 70 g tomato paste
- 150 g red wine
- 2 tsp dried oregano
- 1 tsp sea salt
- pepper to taste
- 1 bay leaf
Method
Preparation
- 1 Add onion, garlic, carrot, and celery to mixing bowl. Chop 5 sec/speed 5. Scrape down.5s / sp5
- 2 Add olive oil. Saute 5 min/120C/speed 1 with measuring cup off so moisture escapes.5min / 120°C / sp1
- 3 Place beef mince into the simmering basket and insert basket into bowl above the softened aromatics. Cook 15 min/Varoma temp/speed 4 with measuring cup on.
- 4 Lift out basket, break up the mince clumps with a spatula, and return to bowl. Cook a further 15 min/Varoma temp/speed 4/measuring cup on.
- 5 Remove basket. Tip browned mince chunks straight into the bowl with the aromatics. Add crushed tomatoes, tomato paste, red wine, oregano, salt, pepper, and bay leaf.
- 6 Cook 25 min/100C/reverse speed soft/measuring cup on. The sauce will reduce and thicken; chunks of mince stay intact thanks to the reverse rotation.
- 7 Remove bay leaf. Taste and adjust salt. Serve tossed through hot spaghetti or pappardelle.
Notes
Tips
- Inspired by Skinnymixers' simmering-basket mince method. Adapted for Thermomix by AdaptMyRecipe.
- Never cook mince on a forward speed above 1, it will pulverise into a grey slurry within a minute.
- For an even richer sauce, swap 100 g of the wine for beef stock and add a 50 g parmesan rind to the long simmer.