Page Contents: Recipe

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.

More Pasta Recipes

Spaghetti Bolognaise (Version 2)

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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
Salt and pepper to season
800 g canned crushed tomato (2x400g)
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

Cook pasta according to package instructions
Add carrots, zucchini and mushrooms into the Thermomix bowl and chop for 3 seconds | Speed 6; remove to a bowl
Add onion and garlic into the Thermomix bowl and chop for 3 seconds | Speed 5
Scrape down the sides, add 10g oil and sauté with the measuring cup (MC) off for 1 minute | Varmoa | Speed 2
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
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
Stir with the spatula, taste and add additional seasoning if necessary then cook with MC half off for 2 minutes | Varoma | Reverse | Speed soft
Serve sauce with pasta and top with parmesan cheese and chili flakes