Classic Beef Bolognese
Thermomix recipe: Classic Beef Bolognese. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 150 g onion, quartered
- 100 g carrot, peeled and cut into 2-3 pieces
- 50 g celery stalk, cut into 2-3 pieces
- 2 cloves garlic, peeled
- 30 g olive oil
- 500 g beef mince
- 20 g tomato paste
- 100 g red wine (optional, replace with more stock if preferred)
- 400 g canned crushed tomatoes
- 200 g beef stock
- 1 bay leaf
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 300-400 g spaghetti, for serving
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Place onion, carrot, celery, and garlic into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
- Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add beef mince to the bowl. Cook 8 min / 120°C / Reverse / Speed 1, using the spatula to break up the mince through the lid opening if necessary.
- Add tomato paste, red wine (if using), crushed tomatoes, beef stock, bay leaf, dried oregano, salt, and pepper to the bowl.
- Cook 30 min / 95°C / Reverse / Speed 2, with the simmering basket placed on the lid instead of the measuring cup to allow for evaporation.
- Pause and scrape down the sides and bottom of the bowl with a spatula. Check thickness and adjust liquid if needed (add a splash of water or stock if too thick). Continue cooking for another 15 min / 95°C / Reverse / Speed 2, with the simmering basket on the lid.
- While the sauce is simmering, cook the spaghetti according to package instructions on the stovetop.
- Remove the bay leaf from the bolognese sauce. Stir 1 min / 90°C / Reverse / Speed 2 to ensure even distribution and prevent sticking.
- Serve the bolognese sauce hot over cooked spaghetti, garnished with freshly grated Parmesan cheese and fresh basil or parsley, if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.