Ok... it's about time I posted one of my specials!!!! This is seriously delicious!!
Servings: 6-8
Cook Time: 40 min.
Ingredients:
• 2 medium sized onions
• 3 garlic cloves
• 500g minced beef
• I canned tomatoes (or 250g fresh tomatoes)
• 100g tomato paste
• Small glass of red wine
• 1 teaspoon Dried Basil
• 20g Olive Oil
• I teaspoon Dijon Mustard
• 3 teaspoon sugar
Instructions:
Place onions (halved) and whole peeled garlic cloves. Push on that TURBO button until finely chopped. Scrape down sides of bowl and add olive oil. Cook on 100ºC for 3 mins
Then add the canned or fresh tomatoes and hit the turbo button a couple of times.
Now add all of other ingredients. Separate the minced beef with your fingers, whilst placing in bowl. Give it a good mix around with spatula. Now cook for for 35 mins, 100ºC
Halfway through cooking time, give it a good stir... Let stand for a few mins before serving.
That's it.. Easy but delicious!!
Serve with pasta (of course) and a nice rocket, cherry tomato and feta cheese salad (dressing made of olive oil and balsamic vinegar)
members' commentsCC - This had a lovely flavour MM but I used 300g of passata instead of tomato paste and the sauce really didn't cling to the pasta but rather ran off. Also I increased the speed to 1 as soft wasn't enough to get the sauce moving. Would use less sugar next time as apparently DH found it a tad sweet. I will make it again and thanks for the recipe.
Lainie - This is a really lovely sauce, much nicer than the EDC version. MM I took your advice and made a large batch (x 1.5) to make up lasagna for the freezer which will come in handy on a busy work night. Thanks!
Lellyj - I chucked in a carrot and celery also with the onion and garlic, just to hide some veg. I used what we call tomato passata as that's what your tomato stuff looked like to me. I just did a slurp, probably more like 250g than 100 and the sauce was a little watery, so probably would use less next time. I always add sugar to my tomato based sauces, it balances the acidity a bit, and didn't find this too sweet. I did add a good grinding of black pepper and a few pinches of salt too. I think the dijon mustard is the secret ingredient here, MM! I would never, never think to add that but I think it's the mustard that gives this bol sauce a stand out flavour. Yum Yum! Thanks for sharing this tasty, easy recipe.
Hally - I made the sauce and tasted it, yum, very meaty compared to mine. I used it for lasagna and it was a huge hit. . DS wants me to make it every week. We all thoroughly enjoyed it and yes I will be using this sauce as my lasagna base.
I use this sauce in lasagna only. It seems to work well, I do not like it on a bed of pasta, no taste.
Chelsea - it was a bit too rich for us as a spaghetti sauce and quite sloppy. I have been making our bolognaise on the stovetop lately so the TM mince texture probably wasn't appreciated by the family either unfortunately. I agree that this recipe would suit lasagne better. I tried to double it but it wouldn't fit. I used crushed tomatoes. I eventually had to pour it into a frypan to evaporate some of the liquid and thicken it up. I had to take some out before cooking and then had to take more out when it spluttered everywhere during cooking (even with a titled MC). 1.5 would be a better option.
Frozzie - my sauce wasn't too liquid and was quite nice although it definitely lacked seasoning. I added chilli salt and a few other bits and pieces. I used it for spag bol and a pasta bake!
JD - Maybe the variations in this recipe are because of the type of tomato paste/passata/or whatever people are using. Obviously different countries have different products and this could be affecting the consistency for some here in Australia.
I finally made this today, read right through this thread to pick up a few hints and used the following quantities & ingredients for a nice, thick bolognaise sauce. Hopefully the picture will show just how thick it is. I made 1.5 times the recipe but did not increase some ingredients.
2 large red onions
3 cloves garlic
750g mince
375g fresh very ripe tomatoes
110g tomato paste
65g white wine
1 tblspn frozen chopped fresh basil
25 g olive oil
1.5 tspn dijon mustard
1/2 tspn sugar
Cooked as per the original recipe but occasionally had to use the spatula to keep it moving for the first 10 minutes on speed 2 as it just didn't seem to want to move at all. Lowered the speed to 1 once it started bubbling.
I used it to make a lasagne for 6 and a spare one for 2 for the freezer. We are not great lovers of bolognaise sauce, especially when made in the TMX but DH enjoyed it.
tarasis - I tried making this last night, using 300g of Passiert instead of 100g of Purée and it was a failure. It looked like someone's picture in the Thermomix but on top of the spaghetti it was more a stoge of broken down mince and not saucy in the slightest :/
obbie - This is great, will be making again.
nola276 - Last time my sauce ended up like Tarasis's photo, over processed with not one lump or an ounce of texture, so I thought I would process my own mince this time. Bought mince seems to be too fine.
Unfortunately, I did the full 7 seconds on speed 7 for the meat, and have ended up with something like meat paste Grin. Never mind, next time 4 seconds should do it. (so much to learn) I will make the sauce in the Thermie, minus the mince which I will do in the fry-pan on the stove top, and then combine the two. Let it sit in the fridge all day and reheat tonight. That way there should be some texture and the flavours can develop.
EDIT: It is on the stove top as I type. The house smells delicious. Sauteed the garlic & onions 5 mins 100c, I added a few drops of Tabasco and a couple teaspoons Wooster, whizzed the whole thing up in the Thermie ( and threw it into the fry-pan with the mince. Taste test is a definite thumbs up and lots of texture too.
thermo18 - Just loved this, always know when it's good when there is no left overs.
auds - It was very good. I used some fresh oregano as well. 4/5
Tasty - we found that it was watery and lacked flavour. We added salt, pepper and some chilli powder and next time would add less liquid somewhere in the recipe. Might also add carrot and celery and stock too.
JuliaC83- Definitely easy. I found the flavour a little mild for my liking so I added some salt and 100g light philli at the end and stirred through. I used 250g fresh tomatoes and threw a handful of chopped fresh basil in place of the dry basil. Well liked by the family! Next time will add some grated zucchini, carrot and celery too. Thanks.
Show Posts
We have bought the domain for another 2 years and I have placed a Google reminder for 2nd April 2012... So this will not happen again.