My Forever Spaghetti Bolognese

Name: My Forever Spaghetti Bolognese
Prep time: 15 min
Cook time: 75 min
Total time: 90 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 canned crushed tomatoes; 2 tbsp tomato paste; 2 tsp Worcestershire sauce; 2 bay leaves; 2 sprigs fresh thyme (or ½ tsp dried thyme); ½ tsp black pepper; ¾ tsp cooking salt; 1 tsp white sugar (optional, to balance acidity); 400 g dried spaghetti or other pasta, to serve; Parmesan, freshly grated, to serve; Finely chopped parsley (optional), to serve

Thermomix recipe: My Forever Spaghetti Bolognese. Ready in 90 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 canned crushed tomatoes
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or ½ tsp dried thyme)
½ tsp black pepper
¾ tsp cooking salt
1 tsp white sugar (optional, to balance acidity)
400 g dried spaghetti or other pasta, to serve
Parmesan, freshly grated, to serve
Finely chopped parsley (optional), to serve

Instructions

Add onion, quartered, and garlic cloves to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 15 g extra-virgin olive oil. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Insert the butterfly whisk. Add 500 g beef mince. Cook 12 min / 120°C / Reverse / Speed 1, breaking up the mince with the spatula through the lid opening if necessary, until browned. Remove butterfly whisk.
Add 125 ml pinot noir wine to the bowl. Cook 3 min / 100°C / Reverse / Speed 1, without the measuring cup, to reduce the alcohol.
Add 2 crumbled beef bouillon cubes, 800 g canned crushed tomatoes, 2 tbsp tomato paste, 2 tsp Worcestershire sauce, 2 bay leaves, 2 sprigs fresh thyme (or ½ tsp dried thyme), ½ tsp black pepper, ¾ tsp cooking salt, and 1 tsp white sugar (if using). Stir gently with the spatula to combine.
Place the simmering basket on the lid instead of the measuring cup to allow steam to escape. Cook 45 min / 95°C / Reverse / Speed 2.
After 20 minutes of simmering, pause the Thermomix. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check thickness and adjust liquid if needed by adding a splash of water. Continue cooking.
Once cooking is complete, remove the bay leaves and thyme sprigs. Stir 1 min / 90°C / Reverse / Speed 1 to settle the sauce and prevent sticking.
While the sauce is cooking, prepare 400 g dried spaghetti or other pasta according to package directions in a separate pot of salted boiling water.
Drain the cooked pasta, reserving some pasta water if desired. Serve the Bolognese sauce immediately over the hot pasta, garnished with freshly grated Parmesan and finely chopped parsley, if using. A green salad makes a great accompaniment.

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