There is nothing like a good old fashioned “bolo” sauce to bring a smile to everyone’s face … it is a family favourite with “big” and “little” kids alike!
I like my sauce chunky, so I find that by initially steaming the meat in the Veroma, I am able to control the size of “chunks” that I have. Once the meat has finished it’s initial cook, then you can decide if you wish to break it up further before adding it to the cooking liquid for the final step of cooking the meat and sauce together.
Once the sauce is finished place it into a Thermoserver to stay hot, then lightly rinse out the ™ bowl and add the water, oil and salt to cook your pasta as described in your Thermomix cookbook. Drain and serve with the sauce.
Or you may wish to prepare your sauce in advance and keep it in the fridge where it will sit happily for a couple of days … a very good “do ahead” recipe to prepare on the weekend for a mid week meal.
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- Veggies and aromatics placed into ™ bowl …
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- … and chopped for 6 seconds / speed 5
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- Oil is added and then mixture is sauted for 5 minutes
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- Wine, veggie stock, tomatoes, puree and herbs are added and cooked for 6 minutes
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- Mince is added to the Veroma …
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- … sharing the amount between the two trays
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- After the sauce has cooked for 6 minutes the Veroma is placed into position …
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- … and the meat is steamed over the sauce for 10 minutes
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- Meat is then broken into chunks with your spatula …
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- …. and added to the sauce to cook for a final 10 minutes
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- Sauce is now ready to serve as desired
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- Sauce served with pasta … doesn’t look to fancy but it tastes delicious!
There is nothing like a good old fashioned "bolo" sauce to bring a smile to everyone's face ... it is a family favourite with "big" and "little" kids alike!
I like my sauce chunky, so I find that by initially steaming the meat in the Veroma, I am able control the size of "chunks" that I have. Once the meat has finished it's initial cook, then you can decide if you wish to break it up further before adding it to the cooking liquid for the final step of cooking the meat and sauce together.
Once the sauce is finished place it into a Thermoserver to stay hot, then lightly rinse out the ™ bowl and add the water, oil and salt to cook your pasta as described in your Thermomix cookbook. Drain and serve with the sauce.
- 1 onion, cut into quarters
- 200g zucchini, cut into chunks
- 100g carrot, cut into chunks
- 2 cloves garlic, peeled
- parsley to taste
- 20g olive oil
- 100g red or white wine
- 2 tbls veggie stock concentrate
- 1 x 425g tin chopped tomatoes
- 200g tomato puree (if using a 420g tin, freeze leftovers for next time)
- 1 tsp dried mixed herbs
- 500g good qualify beef mince
- sea salt flakes and pepper to taste
- extra finely chopped Italian parsley to taste
- Place onion, zucchini, carrot, garlic and parsley into TM bowl and chop 6 seconds / speed 5
- Scrape down sides of bowl
- Add oil and sauté 5 minutes / Veroma / speed 1
- Add wine, veggie stock, tomatoes, tomato puree and herbs and cook 6 minutes / 100 / speed 1
- Whilst sauce is cooking place half the mince in the Veroma base, and the other half in the Veroma tray, breaking mince up with your fingers so that it is in big chunks
- When sauce has cooked for 6 minutes place Veroma with the mince into position and cook for a further 10 minutes / Veroma / speed 1
- Remove Veroma and with your spatula break up cooked mince into smaller sizes if you wish, or leave it in bigger chunks if you prefer
- Before adding mince to TM bowl scrape around top and sides … add cooked mince and push it into the sauce
- Cook for a further 10 minutes / 100 / reverse / speed soft
- Season to taste and serve
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