Classic Ragù Bolognese

Thermomix recipe: Classic Ragù Bolognese. Ready in 185 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 30 g extra-virgin olive oil
• 2 medium onions, peeled and quartered
• 2 celery stalks, cut into 3 cm pieces
• 2 carrots, peeled and cut into 3 cm pieces
• 85 g thinly sliced pancetta, cut into small pieces
• 170 g ground beef (85% lean)
• 170 g ground veal
• 120 ml dry red wine
• 480 ml beef or chicken stock (approx. 2 cups), plus more if needed
• 45 g tomato paste
• 1 tsp Kosher salt, or to taste
• ½ tsp freshly ground black pepper, or to taste
• 240 ml whole milk
• 450 g tagliatelle or fettuccine (preferably fresh egg)
• Finely grated Parmesan, for serving

Instructions

1. Add onions, celery, and carrots to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 30 g extra-virgin olive oil and 85 g pancetta to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
3. Add 170 g ground beef and 170 g ground veal to the bowl. Sauté 15 min / 120°C / Speed 1 (Reverse), using the spatula to break up the meat through the lid opening if necessary.
4. Add 120 ml dry red wine to the bowl. Cook 1 min / 100°C / Speed 1 (Reverse) without the measuring cup to deglaze.
5. Add 480 ml beef or chicken stock, 45 g tomato paste, 1 tsp salt, and ½ tsp pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation. Cook 45 min / 95°C / Speed 2 (Reverse).
6. Pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency and ensure no sticking. Continue cooking 45 min / 95°C / Speed 2 (Reverse), with the simmering basket on the lid.
7. Add 240 ml whole milk to the bowl. Continue cooking 20 min / 95°C / Speed 2 (Reverse), with the simmering basket on the lid.
8. Pause, scrape down the sides and bottom of the bowl. Check the thickness; if the ragù is too thick, add a splash more stock (up to 240 ml total remaining from original 720 ml). Continue cooking 20 min / 95°C / Speed 2 (Reverse), with the simmering basket on the lid.
9. To finish, cook 2 min / 90°C / Speed 1 (Reverse) to settle the sauce and prevent sticking.
10. While the ragù is finishing, cook 450 g tagliatelle or fettuccine according to package directions in a separate large pot of salted boiling water until 1 minute before al dente. Reserve ½ cup (120 ml) of pasta water, then drain the pasta.
11. Transfer the ragù to a large serving bowl or skillet. Add the drained pasta and toss to coat. If the sauce seems too dry, add some of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
12. Serve immediately, garnished with finely grated Parmesan.

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