Bolognaise Sauce


I love a good Spaghetti Bolognaise & it’s one of my kid’s favourite meals!  I find it such a great sauce to have on hand in my freezer, as a go to meal when I don’t have time to cook.   I’d never thought of adding this to my blog, until I realised that I’m often asked by my customers what bolognaise recipe I follow.  The best thing is, this sauce is made from scratch – no additives or preservatives.  You can also add any vegetables you like in step 1 & if your kids are expert veggie spotters, puree the veggies by increasing the blade speed to speed 7 (in step 1).

This was a Thermomix recipe that I’ve tweaked along the way, adding a few things here & there.  I’m now really happy with the recipe & it’s just how I like it.  It’s not a really thick sauce, as I prefer the sauce to coat all the pasta.  However, if you wanted to make this thicker for a lasagne, I’d just add some more beef mince or add less tomato puree.  If you like, you can substitute some of the beef mince for pork or veal for more flavour.  Of course, you can also make this sauce by mincing your own meat in your Thermomix, so the consistency is more like a ragu.

1 onion, quartered
1 clove garlic
1-2 carrots
2 sticks celery
80g bacon or pancetta, diced
20g olive oil
500g premium beef mince
50g red wine
1 tbsp vegetable stock paste
410g can tomato puree
60g tomato paste
400g can diced tomatoes
1 tsp mixed dried herbs

1) Place onion, garlic, carrot, celery & bacon in TM bowl. Chop 5 seconds/speed 5. Scrape down sides of the bowl.
2) Add oil, cook 5 mins/120 degrees/speed 1 (MC lid off).
3) Add mince & wine, cook 10 minutes/Varoma temp/reverse/soft speed. You may need to to give the mince a gentle stir with the TM spatula, if there are some pieces of mince stuck together.
4) Add stock, tomato puree, paste, dried herbs & diced tomatoes. Cook 15 minutes/Varoma temp/reverse/soft speed. With MC off, place rice basket on top of lid to prevent splatter.  Season with pepper to taste.



I freeze my sauce in 2 serve portions for the kids.  This recipe made 8 dinners for my girls – one for that night & 7 for the freezer!




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