I knew after we bought our Thermomix that I'd need to search for a bolognese (ragu) sauce recipe. This one is delicious, with the ingredients being pretty much the same as other traditional recipes I've previously made. The great thing about making it in our Thermomix is that while it's doing 'it's thing', you can go off and do something else!
The last time I made this one, I didn't quite have all of the correct ingredients, so adapted it slightly (see Tips below).
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- I didn’t have celery in the fridge when I decided I wanted to make this recipe again, so just added extra carrot.
- I also didn’t have pork mince but had 500g of steak mince and used it and both substitutions made a very good bolognese sauce!
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Recipe on Australia Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 80g celery, trimmed and cut into 2 cm pieces
- 2 garlic cloves
- 1 carrot (approx. 170g), cut into 2 cm pieces
- 1 brown onion (approx. 180g), cut into halves
- 50g olive oil
- 250g pork mince
- 250g beef mince
- 1 fresh bay leaf
- 2 tsp vegetable stock paste – I used a vegetable stock pot
- 0.25 tsp ground black pepper, to taste
- 1 tbsp dried oregano
- 50g red wine
- 100 - 150g tomato paste – I used 150g
- 400g tinned chopped tomatoes
- 1 sprig fresh basil, leaves only, for serving (optional)
- 100g parmesan cheese, grated, for serving (optional)
Instructions
- Place the celery, garlic, carrot and onion into the mixing bowl and chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the olive oil and cook 5 minutes/100°C/reverse/speed 2.
- Add the pork mince, beef mince, bay leaf, stock paste, pepper and dried oregano. Stir with the spatula to break up and loosen the mince and cook 5 minutes /100°C/reverse/speed 1, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Insert the butterfly whisk.Add the red wine, tomato paste and tinned tomatoes and cook 20 to 25 minutes/100°C/reverse/speed soft (spoon symbol). Remove the butterfly whisk.
- Carefully remove and discard the bay leaf. Serve with torn basil leaves (optional) and parmesan cheese (optional).
- Enjoy with spaghetti or any other pasta of your choice, crusty bread or garlic bread, and a glass of red wine!
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Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a chopping board, knife and the hob.
My suggestions are as follows:
- Finely chop the celery, garlic, carrot and onion.
- Heat the olive oil in a large saucepan on a medium heat then add the celery, garlic, carrot and onion. Cook for 5 minutes, stirring frequently.
- Add the pork mince, beef mince, bay leaf, stock paste, pepper and dried oregano. Stir to break up and loosen the mince and cook 5 minutes, stirring constantly to brown the mince.
- Add the red wine, tomato paste and tinned tomatoes and cook on a simmer for 20 to 25 minutes, stirring occasionally.
- Carefully remove and discard the bay leaf. Serve with torn basil leaves (optional) and parmesan cheese (optional).
- Enjoy with pasta of your choice, crusty bread or garlic bread, and a glass of red wine!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
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Bolognese Sauce (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 80g celery trimmed and cut into 2 cm pieces
- 2 garlic cloves
- 1 carrot approx. 170g, cut into 2 cm pieces
- 1 brown onion approx. 180g, cut into halves
- 50g olive oil
- 250g pork mince
- 250g beef mince
- 1 fresh bay leaf
- 2 tsp vegetable stock paste – I used a vegetable stock pot
- 0.25 tsp ground black pepper to taste
- 1 tbsp dried oregano
- 50 g red wine
- 100 - 150g tomato paste I used 150g
- 400g tinned chopped tomatoes
- 1 sprig fresh basil leaves only, for serving (optional)
- 100g parmesan cheese grated, for serving (optional)
Instructions
- Place the celery, garlic, carrot and onion into the mixing bowl and chop 3 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
- Add the olive oil and cook 5 minutes/100°C/reverse/speed 2.
- Add the pork mince, beef mince, bay leaf, stock paste, pepper and dried oregano. Stir with the spatula to break up and loosen the mince and cook 5 minutes /100°C/reverse/speed 1, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Insert the butterfly whisk.Add the red wine, tomato paste and tinned tomatoes and cook 20 to 25 minutes/100°C/reverse/speed soft (spoon symbol). Remove the butterfly whisk.
- Carefully remove and discard the bay leaf. Serve with torn basil leaves (optional) and parmesan cheese (optional).
- Enjoy with spaghetti or any other pasta of your choice, crusty bread or garlic bread, and a glass of red wine!
Notes
- I didn’t have celery in the fridge when I decided I wanted to make this recipe again, so just added extra carrot.
- I also didn’t have pork mince but had 500g of steak mince and used it and both substitutions made a very good bolognese sauce!
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