I don’t think there will ever be a universal ‘best’ bolognese sauce recipe! This sauce is such a core home-cooking staple. I’d nailed my ideal bolognese stovetop recipe a while back, but given the Thermomix’s ability to chop and cook everything in one hit, I have been hellbent on finding my perfect bolognese TMX recipe. I tried Dani Valent’s version and found the combination of orange rind and star anise a bit too exotic for my liking, and the EDC recipe which, although better suited to my tastes, was a little bit…blah.
So I decided to give Dani’s recipe another go, but with the following tweaks. I didn’t take a photo of the final product since, let’s face it, bolognese sauce looks pretty generic. But, holy Moses, I think I cracked my Holy Grail of sauces! I basically followed the In The Mix recipe to the T but with more garlic, and a combination of minced pork, chorizo and minced beef. Meat porn shot below…
I think the other thing everyone should try when making their bolognese is to leave the sauce in the fridge overnight so the flavors can develop. Oh, and a couple shots of Tabasco sauce never hurts! What are your bolognese secrets?
thanks – have added this to my weekly menu plan.
Hi there,
Hope this version of spagbol suits your tastebuds! Please let me know how it goes and if you have any further suggestions for improvement.
[…] only way I get around this is by blending veggies in a sauce (like a bolognese), or into a soup. So I’ve been trawling through various Thermomix blogs to find some great […]