If you don't have the Cookidoo app for your Thermomix follow the recipe below:
80gcelerytrimmed and cut into 2cm pieces (see Notes)
2garlic cloves
1carrot (approx. 170g)cut into 2cm pieces
1brown onion (approx. 180g)cut into halves
50golive oil
250gpork mince(see Notes)
250gbeef mince
1fresh bay leaf
2tspvegetable stock paste(I use a vegetable stock pot)
0.25tspground black pepperto taste
1tbspdried oregano
50gred wine
100 to 150gtomato paste(I use 150g)
400gtinchopped tomatoes
1sprig fresh basilleaves only, for serving (optional)
100gparmesan cheesegrated, 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/100C/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 /100C/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/100C/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
If you don't have any or enough celery, just add extra carrot.
If you don't have any or enough pork mince, just use all beef mince - it's still delicious!