Tag Archives: thermomix bolognaise

Spaghetti Bolognese – I think I cracked it!

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…

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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?

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EDC Bolognaise

(Recipe taken from Everyday Cooking for Every Family)

The quest to find my perfect bolognaise continues. After trying Dani Valent’s recipe I realised that I’m a bit of a purist when it comes to spagbol, the orange and star anise flavours in her recipe threw me a little bit. I decided to give the EDC cookbook version a go, but I’m not giving up on the former yet.

Ingredients

1 onion, quartered

1 clove garlic

1 carrot, roughly chopped

80g celery

50g pancetta/bacon (I had bacon in the freezer)

50g oil

400g beef, minced in the Thermomix

50g red wine

350g tomato puree

2 tbsp tomato paste (optional, I’d definitely recommend it though)

S&P to taste.

Method

  • First things first. I bought some beef topside cubes from the butcher, and froze the meat for about 20 minutes (during this time I prepped my vegetables, it all ties in rather neatly!)
  • I popped the slightly frozen meat in the TMX bowl and minced it for about 10 seconds/speed 7. I wanted my meat a bit chunky so I stopped here, but you can always check and see whether you’d like a finer mince.
  • Place onion, garlic, carrot, celery and bacon into the TM bowl, and chop for 5 seconds/speed 6. I actually had diced bacon, so I added this in after chopping the veggies.
  • Add oil and saute for 3 minutes/100 degrees/speed 1.
  • Add mince and cook for 10 minutes/Varoma/Reverse/Speed Soft (add red wine at 5 minutes).
  • Add tomato puree, paste, salt & pepper. Cook for 15 minutes/Varoma/Reverse/Speed Soft. Leave the MC in lid in an inclined position to prevent the sauce from spitting. I also put a paper towel over the cover to catch any splashes.
  • As usual, I made this sauce on a weekend and left it in the fridge for a couple of days for the flavour to develop. I realised that this sauce was a lot drier than the other recipe, so I retained a bit more salted water from cooking the pasta to mix in.
  • All in all I felt that this recipe suited my palate better, however I’m definitely aiming to make a few tweaks to Dani’s recipe, as I felt that overall the sauce was much richer than this one and could be ideal for me without the orange and star anise.

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