Ragù Bolognese Sauce

Thermomix recipe: Ragù Bolognese Sauce. Ready in 175 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 30 g unsalted butter
• 30 ml olive oil
• 60 g diced pancetta
• 1 medium onion (approx. 120 g), peeled, halved
• 1 medium carrot (approx. 100 g), peeled, cut into 3-4 pieces
• 1 celery stick (approx. 60 g), cut into 3-4 pieces
• 250 g ground beef (approx. 80% lean)
• 250 g ground pork
• 0.5 tsp salt, or to taste
• 0.25 tsp freshly ground black pepper, or to taste
• 236 ml whole milk
• 0.5 g ground nutmeg (approx. 1/4 tsp)
• 1 dried bay leaf (or 2 fresh)
• 236 ml dry white wine
• 60 g tomato paste
• 250 ml quality chicken stock (plus 50-100 ml more if needed)

Instructions

1. Add pancetta, onion, carrot, and celery to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula.
2. Add 30 g unsalted butter and 30 ml olive oil to the bowl. Sauté 10 min / 120°C / Speed 1.
3. Add 250 g ground beef and 250 g ground pork to the bowl. Season with 0.5 tsp salt and 0.25 tsp black pepper. Cook 10 min / 98°C / Reverse / Speed 1, using the spatula to break up the meat through the lid opening during the first minute.
4. Add 236 ml whole milk, 0.5 g ground nutmeg, and 1 bay leaf. Cook 15 min / 98°C / Reverse / Speed 1, with the simmering basket placed on the lid instead of the measuring cup, to allow evaporation.
5. Add 236 ml dry white wine. Cook 10 min / 98°C / Reverse / Speed 1, with the simmering basket on the lid, until almost evaporated.
6. Add 60 g tomato paste and 250 ml chicken stock. Cook 120 min / 90°C / Reverse / Speed 1, with the simmering basket on the lid.
7. Mid-cook check (after 60 minutes of the previous step): Pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula. Check the consistency; if it seems too thick or dry, add an additional 50-100 ml of chicken stock. Continue cooking.
8. After the cooking time, check the consistency and seasoning. The sauce should be thick but still have some liquid. If too thin, continue cooking 10-20 min / 90°C / Reverse / Speed 1, with the simmering basket on the lid. If too thick, add a little more stock or water. Adjust salt and pepper to taste.
9. Remove the bay leaf from the sauce. Stir 1 min / 90°C / Reverse / Speed 1-2 to ensure even distribution and prevent sticking.
10. Serve hot over fresh pasta, garnished with freshly grated Parmesan cheese, if desired.

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