Hearty Spaghetti Bolognese

Name: Hearty Spaghetti Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 brown onion, quartered; 2 garlic cloves; 15 g extra-virgin olive oil; 500 g beef mince; 125 ml pinot noir wine (or non-alcoholic red wine/water); 2 beef bouillon cubes, crumbled; 800 g can crushed tomatoes; 2 tbsp tomato paste; 2 tsp Worcestershire sauce; 2 bay leaves; 2 sprigs fresh thyme (or 1/2 tsp dried thyme); 1/2 tsp black pepper; 3/4 tsp cooking salt; 1 tsp white sugar (optional); 400 g dried spaghetti; Parmesan, freshly grated, to serve; Finely chopped parsley, to serve (optional)

Thermomix recipe: Hearty Spaghetti Bolognese. Ready in 45 minutes. Serves 5. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

1 brown onion, quartered
2 garlic cloves
15 g extra-virgin olive oil
500 g beef mince
125 ml pinot noir wine (or non-alcoholic red wine/water)
2 beef bouillon cubes, crumbled
800 g can crushed tomatoes
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or 1/2 tsp dried thyme)
1/2 tsp black pepper
3/4 tsp cooking salt
1 tsp white sugar (optional)
400 g dried spaghetti
Parmesan, freshly grated, to serve
Finely chopped parsley, to serve (optional)

Instructions

Place onion and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
Add beef mince to the mixing bowl. Cook 8 min / 120°C / Reverse / Speed 1, using the spatula to break up the mince through the lid opening during the first few minutes.
Add pinot noir wine. Cook 3 min / 100°C / Reverse / Speed 1, without the measuring cup, to reduce the alcohol.
Add crumbled beef bouillon cubes, crushed tomatoes, tomato paste, Worcestershire sauce, bay leaves, thyme, black pepper, cooking salt, and white sugar (if using) to the mixing bowl. Stir 10 sec / Reverse / Speed 2.
Place the simmering basket on top of the mixing bowl lid instead of the measuring cup to allow steam to escape and prevent splatter. Cook 25 min / 95°C / Reverse / Speed 1. Pause halfway through (after 12-13 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking.
After cooking, stir the sauce for 1 min / 90°C / Reverse / Speed 1 to ensure even distribution and prevent sticking. Taste and adjust seasoning if needed.
While the sauce is cooking, cook the spaghetti according to package instructions in a separate pot of salted boiling water. Drain well.
Serve the bolognese sauce immediately over the cooked spaghetti, garnished with freshly grated Parmesan and finely chopped parsley (if using).

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