The Thermomix bolognese is something that can polarise Thermomix lovers – some love the EDC version, some hate it. Joe was not a fan. It was too fine for him. Bec LOVED it. Well, thanks to Carmen from My Thermie Rules we were given the great idea of cooking mince in the steaming basket for the bolognese, and therefore retaining the texture it needed to be a chunky Thermomix bolognese.

We have now made some changes to this recipe and made it for bigger families. By all means, follow the recipe below… but you may also be interested in our new recipe “The Motherlode of Bolognese” 

Here’s the adapted recipe we used:

Ingredients:
1 Onion
1 Clove of Garlic
1 Tbsp Oil
400g of frozen fresh minced tomatoes (previously done in the Thermomix – could also use a can)
1 sprig of Rosemary, leaves removed
1 tsp Oregano leaves (fresh or dry)
400-500g beef mince (can be done in the Thermomix, but we bought as mince)

Directions:
Chop onion and garlic 3 seconds / Speed 7.

Push down sides, add oil and sauté 3 minutes / 100 degrees / Reverse + Speed Spoon, with the MC off.

Add frozen tomatos and herbs. Cook for 15 minutes / Varoma / Reverse + Speed Spoon.

Place mince in steaming basket and above the cooking tomatoes.

Cook for 20 minutes / Varoma / Reverse + Speed Spoon, with the MC off.

Add the steamed mince to the tomato mixture and cook for a 5 minutes / 100 degrees / Reverse + Speed Spoon.

If there are any big chunks turn the Thermomix on Reverse + Speed 4 to mix them into the sauce.

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