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.
in thermomix terms what is your speed soft is it just speed spoon or reverse spoon..apologies I am very new to thermomix and loving it though not a natural yet!
Best regards
Susan
Hi Susan, thanks for touching base with us on this. We’ve just re-edited the recipe so that hopefully it will make more sense now! Let us know if you have any further questions.
Hi, when you start to cook the tomatoes, does the MC stay off (as it is in the previous step) or do you put it on?
I left it off, but forgot to put the steamer basket on top to stop it spitting – duh!
Hey Niki, we tend to leave the MC off, but definitely put the steamer basket on top! At this step it doesn’t matter as much (as when you’re sweating the onions for example), though. Hope this helps!
I ran across a different technique for keeping some texture to the mince. Hermie the Thermie uses partially frozen mince in 4cm pieces. The photo of her sauce looks like ‘normal’, non TM bolognese. Anyway, looks like an interesting idea that could work for a few other dishes where mushy mince is not desirable. http://hermiethethermie.blogspot.com.au/2014/07/everyday-spaghetti-bolognese-in-hermie.html
Haven’t tried it, because I just took delivery of my machine last night (happy dance around the kitchen
Made this tonight and was loved by the whole family, I did have to add some water not sure if that was cause i used spiral tin tomatoes, but will cook again 🙂
Great to hear! Have you tried the ‘Motherlode’ of bolognese recipe on the blog? It makes HEAPS if you have a big family to feed!
Hi there,
Do you have a recipe for your frozen fresh minced tomatoes? I’m sure its pretty straight forward but not sure if they’re cooked before frozen or not etc.
Have had a look on the RC but couldnt seem to find something like that.
thanks!
SJ
Hi Sarah! We literally chopped them up on Speed 4-5 and froze them. I would say the final texture isn’t as good as canned – but it is a good way to use those tomatoes before they turn. I think peeling them first is a good idea.