Page Contents: Recipe

For a while, spaghetti bolognaise was my favourite meal before getting on a plane. The airport didn’t have many options and so it soon became my go-to meal. This version is based on the bolognaise sauce recipe in the Thermomix Everyday Cookbook – but packed with vegetables – and served with wholemeal spaghetti for extra fibre. It’s labeled “Version 1” because I think I can get more flavor out of these ingredients by cooking them differently – so look out for it in the future.

[Version 2 can now be found here!]

More Pasta Recipes

Spaghetti Bolognaise (Version 1)

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Course Main Course

Servings 4 serves

Ingredients

200-300 g 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
20 g olive oil
200 g pork mince
200 g veal or beef mince
800g canned crushed tomatoes
4 tbsp tomato paste
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
2 tbsp Thermomix vegetable stock concentrate
Salt and pepper to season
Grated parmesan cheese and chili flakes to serve

Instructions

Cook pasta according to package instructions
Add onion, garlic, carrots and zucchini into the Thermomix bowl and chop for 3 seconds | Speed 7
Add mushrooms and chop for 6 seconds | Speed 5
Add oil, pork and veal into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) half off for 10 minutes | Varoma | Reverse | Speed soft
Add remaining ingredients, use the spatula to quickly mix the ingredients together and cook with MC half off for 20 minutes | 100C | Reverse | Speed soft
Serve sauce with pasta and top with parmesan cheese and chili flakes