Classic Beef Bolognese Sauce
Thermomix recipe: Classic Beef Bolognese Sauce. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 large onion, quartered (approx. 150g)
- 2 cloves garlic
- 1 medium carrot, peeled and chopped (approx. 100g)
- 1 celery stalk, chopped (approx. 50g)
- 20 g olive oil
- 500 g beef mince (ground beef)
- 70 g tomato paste
- 400 g canned chopped tomatoes
- 100 g red wine (optional, or use more stock)
- 200 g beef stock
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 300-400 g spaghetti or pasta of choice (for serving)
- Parmesan cheese, grated (for serving)
Instructions
- Place onion, garlic, carrot, and celery 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. Scrape down the sides of the bowl.
- 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 during the first minute. Scrape down the sides of the bowl.
- Add tomato paste, chopped tomatoes, red wine (if using), beef stock, oregano, basil, salt, and pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splattering.
- Cook 25 min / 98°C / Reverse / Speed 2. Pause halfway through (at 12-13 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking. Check consistency and adjust liquid if needed.
- While the sauce is cooking, prepare your spaghetti or pasta according to package instructions in a separate pot.
- After cooking, remove the simmering basket. Cook the sauce for a final 2 min / 90°C / Reverse / Speed 1-2 to settle and ensure even distribution of ingredients.
- Serve the Bolognese sauce hot over cooked spaghetti, garnished with grated Parmesan cheese.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.