Author Topic: Salsa boloņesa (Bolognese sauce)  (Read 8066 times)

Offline JuliaBalbilla

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Salsa boloņesa (Bolognese sauce)
« on: May 06, 2012, 06:19:02 pm »
Name of Recipe:  Salsa boloņesa (Bolognese sauce) – not tested

Tablespoons are European ones, ie 3 teaspoons or 15ml

Makes  1.5kg

Ingredients 
For the sofrito
50g extra virgin olive oil
130g carrots
130g onions
180g mushrooms
50g celery or sweet pepper
1 clove garlic
500g chopped tomatoes

The remainder
500g minced meat
Salt
Pepper
Oregano
1 bay leaf

Preparation: 
Put all of the ingredients for the sofrito into the  *: and chop 15 seconds / Speed 5.
Push down the ingredients inside, that are on the wall of the  *: 7 minutes / Temp. Varoma /  :-: / Speed  ^^
Add the minced meat, salt and spices, pushing down the other ingredients 15 minutes / Temp. Varoma /  :-: / Speed  ^^
If you want the sauce to be a little less liquid, cook for 5 minutes longer
Adjust seasoning

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
Rosemary from Bournemouth formerly Gloucestershire

Offline Thermesa

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Re: Salsa boloņesa (Bolognese sauce)
« Reply #1 on: February 16, 2014, 06:46:17 am »
Trying this tonight. Didn't have mushrooms. Used chicken stock concentrate. Speed soft reverse. Hoping it thickens up well as it's already cooked with 8 minutes to go.

Offline Thermesa

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Re: Salsa boloņesa (Bolognese sauce)
« Reply #2 on: February 16, 2014, 11:44:41 am »
The liquid was essentially water so I strained it out using the basket. Kids devoured it. A very pleasant change from bright red spag bol.

Offline Jessica1

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Re: Salsa boloņesa (Bolognese sauce)
« Reply #3 on: February 16, 2014, 11:49:15 am »
So happy to see this one bumped up, it is very similar to one I make traditionally -really looking forward to trying it.

Offline JuliaBalbilla

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Re: Salsa boloņesa (Bolognese sauce)
« Reply #4 on: February 24, 2014, 02:42:50 pm »
Trying this tonight. Didn't have mushrooms. Used chicken stock concentrate. Speed soft reverse. Hoping it thickens up well as it's already cooked with 8 minutes to go.

I have not tried this myself, but since adding the recipe, I have discovered that one or two other recipes from this book do need longer to thicken up.  What I have started to do is to leave the MC off and put the internal steaming basket on the lid if it starts to splash.  JB
Rosemary from Bournemouth formerly Gloucestershire