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Eat | Food | Thermomix

Spaghetti Bolognaise (Version 2)

I’ve managed to get much more flavor out of version 2 of the spaghetti bolognaise recipe.  Sweating out the onions and garlic and then cooking the meat first have made a huge difference to the final sauce.  Also, I’ve added some Worcestershire sauce – which adds a great little kick to any tomato-based pasta sauce.

Serves 4-6

Spaghetti Bolognaise V2Ingredients

200-300g wholemeal spaghetti

1 large red onion

2 cloves garlic

2 small carrots, cut into 2 cm pieces

2 small zucchini, cut into 2cm pieces

6 small mushrooms, halved

10g + 10g olive oil

200g pork mince

200g veal or beef mince

Salt and pepper, to season

2 x 400g cans crushed tomato

4 tbsp tomato paste

1 tbsp worcestershire sauce

2 tsp dried parsley

2 tsp dried oregano

2 tsp dried basil

2 tbsp Thermomix vegetable stock concentrate

Grated parmesan cheese and chili flakes (to serve)

Instructions

1. Cook pasta according to package instructions

2. Add carrots, zucchini and mushrooms into the Thermomix bowl and chop for 3 seconds/Speed 6; remove to a bowl

3. Add onion and garlic into the Thermomix bowl and chop for 3 seconds/Speed 5

4. Scrape down the sides, add 10g oil and sauté with the measuring cup (MC) off for 1 minute/Varmoa/Speed 2

5. Add remaining 10g oil, pork, veal, salt and pepper into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) off for 8 minutes/Varoma/Reverse/Speed soft

6. Add remaining ingredients and vegetables, use the spatula to quickly mix the ingredients together and cook with MC half off for 20 minutes/100C/Reverse/Speed soft

7. Stir with the spatula, taste and add additional seasoning if necessary then cook with MC half off for 2 minutes/Varoma/Reverse/Speed soft

8. Serve sauce with pasta and top with parmesan cheese and chili flakes

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This entry was posted on October 7, 2013 by in Mains and tagged , , , , , , .
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