Classic Bolognese Sauce

Thermomix recipe: Classic Bolognese Sauce. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 large onion (approx. 150 g), quartered
• 2 cloves garlic
• 1 carrot (approx. 80 g), roughly chopped
• 1 celery stalk (approx. 50 g), roughly chopped
• 30 g olive oil
• 500 g minced beef (or mixed pork/beef mince)
• 20 g tomato paste
• 400 g canned crushed tomatoes
• 200 g beef stock
• 1 tsp dried oregano
• 1 bay leaf
• ½ tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for serving (optional)
• Cooked spaghetti, for serving

Instructions

1. Place onion, garlic, carrot, and celery into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add minced beef. Cook 8 min / 120°C / Reverse / Speed 1, breaking up the mince with the spatula through the lid opening if needed.
4. Add tomato paste. Cook 2 min / 100°C / Reverse / Speed 1.
5. Add crushed tomatoes, beef stock, oregano, bay leaf, sugar (if using), salt, and pepper. Stir 10 sec / Reverse / Speed 2.
6. Place the simmering basket onto the mixing bowl lid instead of the measuring cup to prevent splatters and allow for evaporation. Cook 30 min / 98°C / Reverse / Speed 1.
7. Pause, carefully remove the simmering basket, and scrape down the sides and bottom of the mixing bowl with the spatula. Check consistency and adjust liquid if needed (add a splash of water or stock if too thick). Replace simmering basket.
8. Continue cooking 10 min / 98°C / Reverse / Speed 1.
9. Remove the bay leaf. Stir 1 min / 90°C / Reverse / Speed 1 to settle and prevent sticking.
10. Serve hot over cooked spaghetti, garnished with fresh basil leaves if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.