Chunky Bolognese Sauce

by

Tenina Holder

Posted January 25, 2022 (Last updated January 25, 2022)

Serves

6

Total Time

36mins

Calories

341

Looking for a Thermomix bolognaise sauce recipe that doesn't mush the mince? Look no further - this is the recipe for you!

recipe-image
    Ingredients

  • Yellow onion icon
    Yellow onion1quartered
  • Zucchini icon
    Zucchini200 gcut into chunks
  • Carrot icon
    Carrot100 gcut into chunks
  • Canned tomatoes icon
    Canned tomatoes420 gcrushed
  • Italian parsley icon
    Italian parsleyas neededchopped
  • Parmesan cheese icon
    Parmesan cheeseas neededgrated
  • Garlic clove icon
    Garlic clove4
  • Fresh basil leaves icon
    Fresh basil leaves1 handful
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Red wine icon
    Red wine100 g
  • Vegetable stock paste icon
    Vegetable stock paste2 tablespoons
  • Tomato paste icon
    Tomato paste200 g
  • Dried thyme icon
    Dried thyme½ tablespoon
  • Dried rosemary icon
    Dried rosemary½ tablespoon
  • Ground beef icon
    Ground beef500 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Black pepper icon
    Black pepperas needed
    Method

  • 1. Add onion, zucchini, carrot, garlic clove and fresh basil to the Thermomix bowl
  • 2. Chop with MC on - 6 sec, speed 5
  • 3. Scrape down sides of TM5 bowl
  • 4. Add olive oil
  • 5. Sauté - 5 min, Varoma, speed 1
  • 6. Then add red wine, vegetable stock paste, canned tomatoes, tomato paste, dried thyme and dried rosemary to the TM5 bowl
  • 7. Cook - 6 min, 100°C, speed 1
  • 8. Place half the mince in the Varoma base, and the other half in the Varoma tray. Break mince up with your fingers so that it is in big chunks
  • 9. Once the sauce has cooked for the 6 minutes, place Varoma with the mince into position
  • 10. Continue to cook - 10 min, Varoma, speed 1
  • 11. Remove Varoma and with your spatula, break up cooked mince into smaller pieces if so desired.
  • 12. Add mince to Thermomix bowl and using the spatula, push it down into the sauce
  • 13. Cook - 10 min, 100°C, reverse gentle stir - to bring all the flavours together
  • 14. Season to taste and serve with extra finely chopped Italian parsley and a smattering of parmesan

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