Classic Spaghetti Bolognese

Name: Classic Spaghetti Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 150 g onion, quartered; 2 cloves garlic; 100 g carrot, roughly chopped; 50 g celery, roughly chopped; 30 g olive oil; 500 g beef mince; 30 g tomato paste; 100 g red wine (optional); 400 g canned diced tomatoes; 200 g beef stock; 1 tsp dried oregano; 1 bay leaf; 1/2 tsp salt, or to taste; 1/4 tsp black pepper, or to taste; 300-400 g spaghetti, for serving; Parmesan cheese, grated, for serving; Fresh basil or parsley, chopped, for garnish

Thermomix recipe: Classic Spaghetti Bolognese. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

150 g onion, quartered
2 cloves garlic
100 g carrot, roughly chopped
50 g celery, roughly chopped
30 g olive oil
500 g beef mince
30 g tomato paste
100 g red wine (optional)
400 g canned diced tomatoes
200 g beef stock
1 tsp dried oregano
1 bay leaf
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
300-400 g spaghetti, for serving
Parmesan cheese, grated, for serving
Fresh basil or parsley, chopped, for garnish

Instructions

Place onion, garlic, carrot, and celery into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add beef mince to the bowl. Cook 8 min / 120°C / Reverse / Speed 1, breaking up the mince with the spatula through the lid opening during the first minute. Ensure mince is browned.
Add tomato paste to the bowl. Cook 2 min / 100°C / Reverse / Speed 1.
If using, add red wine to the bowl. Cook 3 min / 100°C / Reverse / Speed 1, without the measuring cup, to allow alcohol to evaporate.
Add diced tomatoes, beef stock, dried oregano, bay leaf, salt, and pepper to the bowl. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatters while allowing steam to escape.
Cook 20 min / 98°C / Reverse / Speed 2. Pause, scrape down the sides and bottom of the bowl with the spatula, and check the thickness. Adjust liquid if needed (add a splash of water or stock if too thick).
Continue cooking 10 min / 98°C / Reverse / Speed 2, with the simmering basket on the lid.
Remove bay leaf. Stir 1 min / 90°C / Reverse / Speed 1 to ensure even distribution and prevent sticking.
While the sauce is cooking, prepare spaghetti according to package instructions.
Serve the bolognese sauce hot over cooked spaghetti, garnished with grated Parmesan cheese and fresh basil or parsley.

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