Classic Ragù Bolognese

Thermomix recipe: Classic Ragù Bolognese. Ready in 180 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 85 g thinly sliced pancetta
• 200 g onions, quartered
• 80 g celery stalks, cut into 3 cm pieces
• 100 g carrots, peeled, cut into 3 cm pieces
• 30 g extra-virgin olive oil
• 170 g ground beef (85% lean)
• 170 g ground veal
• 120 g dry red wine
• 600 g beef or chicken stock (plus up to 120g extra if needed)
• 60 g tomato paste
• 1 tsp Kosher salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• 240 g whole milk
• 450 g tagliatelle or fettuccine (preferably fresh egg)
• Finely grated Parmesan, for serving

Instructions

1. Add pancetta to a clean, dry Thermomix bowl. Chop 5 sec / Speed 7. Remove and set aside.
2. Add onions, celery, and carrots to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula.
3. Add 30 g olive oil to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
4. Add the chopped pancetta to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse).
5. Add 170 g ground beef and 170 g ground veal to the bowl. Sauté 10 min / 120°C / Speed 1 (Reverse), using the spatula through the lid opening to break up the meat.
6. Add 120 g dry red wine to the bowl. Cook 2 min / 100°C / Speed 1 (Reverse), without the measuring cup, to reduce the wine.
7. Add 600 g beef or chicken stock, 60 g tomato paste, 1 tsp salt, and ½ tsp black pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 90 min / 95°C / Speed 2 (Reverse).
8. After 30 minutes of simmering, pause the machine, scrape down the sides and bottom of the bowl with a spatula. Check the consistency.
9. After another 30 minutes (total 60 min of simmering), pause, scrape down the sides and bottom again. Check the consistency and add a splash more stock (up to 120g) if the ragù appears too thick.
10. Add 240 g whole milk to the bowl. Place the simmering basket on the lid. Cook 45 min / 90°C / Speed 2 (Reverse).
11. After 20 minutes of simmering with milk, pause, scrape down the sides and bottom of the bowl. Check the consistency.
12. To finish, cook 2 min / 90°C / Speed 1 (Reverse) to settle the sauce and prevent sticking.
13. While the ragù is simmering, cook 450 g tagliatelle or fettuccine according to package instructions in a separate pot of salted boiling water until al dente. Reserve 120 g (½ cup) pasta water before draining.
14. Transfer the ragù to a large serving bowl. Add the drained pasta and toss to coat. If the sauce seems dry, add reserved pasta water by tablespoonfuls until the desired consistency is reached. Serve immediately with finely grated Parmesan.

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